ZA
PEPPADEW® Piquanté Pepper Grilled Aubergine and Lentil Pasta Recipe
Ingredients
500g Shell pasta, cooked
200g (1 Large) Aubergine, sliced and grilled
80g Pine kernels
2 tbsp Basil pesto
200g Celery, sliced (2 sticks)
220g Brown lentils, cooked or 1 tin drained
400g (1 Jar) PEPPADEW® Piquanté Pepper and Garlic pasta sauce
Salt and pepper to taste
1 tbsp olive oil
Additional Info
Method
In a sauce pan heat the oil and brown the pine kernels
Add the celery and saute for 2 – 3 minutes
Add the PEPPADEW® Piquanté Pepper and Garlic pasta sauce, grilled aubergine, lentils and seasoning and stir through.
Add the pasta shells and stir well
Serve hot with freshly grated Parmesan cheese
Try This
To gratinate the dish: Place in an oven dish, grate extra cheese over and put under the grill until a crust or crisp surface forms. Serve immediately.
We’ve changed the serving suggestion to 4-6 (not just 6) because the amount of pasta is actually very little to feed 6 guests generously (which is what a home cook would do)
In our experience, consumers really won’t have any idea of how much 200g of celery would be. so we’ve added the option of two celery sticks. Please advise which option you prefer
We don’t believe that with a ready-made pasta sauce consumers would want to cook lentils. So we added the option of a tin of lentils that is already cooked. Please advise on the preferred option
We’ve done the same with the JAR of sauce – people may not know that 400g is equivalent to a jar of sauce so it may be confusing. Please advise on your preferred option
We’ve added more detailed information to the chef’s tip to include what gratinate means and how to do it. Please advise if you wish to include the additional information
