Serves
4
The secret here is not to pour the curry sauce over immediately after cooking the pasta. First allow the flavours of the seasoning and olive oil to penetrate. Dress the salad with sauce just before you serve.
Recipe Category
Products in this recipe
Green Onion Seasoning, Basil Pesto, Butter Chicken Curry Cook In Sauce
You will need
250 g small elbow macaroni or bow tie pasta shapes
boiling water
2 t (10 ml) Ina Paarman’s Green Onion Seasoning
2 T (30 ml) olive or canola oil
2 T (30 ml) Ina Paarman’s Basil Pesto
1 x 200 ml Ina Paarman’s Butter Chicken Curry Cook In Sauce
fresh basil for garnish
Method
Boil the pasta for 8 minutes in unsalted water. Drain. Season with Green Onion Seasoning and toss with oil and Basil Pesto.
Before serving add the Butter Chicken Sauce. Garnish with fresh basil.
Variation
Add 1 – 2 cups (250 – 500 ml) cubed cooked chicken to the salad and serve it as a main course.
