This is a warm pasta salad with roasted peppers, cilantro and ginger – another of my “made-up” dishes. I had not made it for a while when I saw Jamie’s recipe for roasted red pepper and walnut spread. This prompted me to make it again.
- Sweet bell peppers. I generally use robot peppers as that gives great colour variation, but go lightly on the green peppers because they have much stronger flavour. This time I used red peppers with yellow (small and end-of-season) ones.
- Fresh ginger, grated
- Fresh cilantro (coriander and, in South Africa, also known as Dhanya). We still have some in the garden which is flowering – so I used the feathery leaves, green seeds and flowers for garnish
- Clove of garlic (I add it to the water in which the pasta cooks and after I’ve drained the pasta, I squeeze out the creamy flesh, mash it and add it to the cooked pasta).
- Cheese – this time I used lovely Labneh made by a McGregor resident, but cheddar and/or another mild cheese works equally well)
- Pasta (commercial or home made)
Here’s what I do: Roast the peppers, cool and and then peel them, removing seeds and any pith. The peppers release juice – I reserve that – the flavour is wonderful. Slice or tear the peppers into slivers. Once the pasta is cooked and drained, and a little olive oil tossed in, the rest of the ingredients, except for the cheese and some of the fresh dhanya, are equally unceremoniously tossed in and about. Plate in a pasta bowl and garnish with the cheese and reserved cilantro. Serve immediately (on hot plates if the weather is cold; in summer I don’t bother).