Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz (240 g) small pasta shapes
4 ts Olive oil
pn Pure saffron powder or
Strands
1 oz (30 g) flaked almonds
2 oz (60 g) currants
1 Garlic clove, crushed
Juice of 1 lime
1 t Clear honey
1/4 ts Ground cumin
1/4 ts Ground coriander
1 Yellow pepper, de-seeded and
Cut into slivers
1 tb Finely chopped fresh
Parsley
1 tb Finely chopped fresh mint
1 tb Finely chopped fresh
Coriander
Salt and freshly ground
Black pepper
Fresh coriander leaves, to
Garnish
1. Cook the pasta in plenty of lightly salted boiling
water for a few minutes less than the pack
instructions. Rinse well with cold water and drain
thoroughly. Transfer to a serving bowl. 2. Heat the
oil in a small saucepan and add the saffron, flaked
almonds, currants and garlic. Cook gently, stirring,
until the almonds turn a rich nutty brown. Remove from
the heat and blend in the lime juice, honey, cumin and
coriander. 3. Gently fold the pasta, pepper slivers
and fresh herbs into the dressing until lightly
coated. Season to taste with salt and pepper. 4.
Refrigerate for 1 hour and then serve the salad,
garnished with sprigs of fresh coriander.
Preparation and cooking time: 30 minutes + 1 hour
chilling
Freezing not recommended Use the smallest pasta shapes
(pastini) you can find for this spicy salad. Italian
food shops may stock orzo (barley) pasta which
resemble grains of rice. This beautifully fragrant and
colourful salad is a good accompaniment to barbecued
chicken or lamb.
