Penne-peach salad

Name: Penne-peach salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g Penne rigate pasta; 7-10 Tbsp Salt; 300 g Peaches; 1 collar (approx. 180 g) Spring onions; 1/2 glass (100 ml) mango chutney; 200 ml Buttermilk; 1 TEASPOON Curry; 4-6 Nasturtium flowers

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

300 g Penne rigate pasta
7-10 Tbsp Salt
300 g Peaches
1 collar (approx. 180 g) Spring onions
1/2 glass (100 ml) mango chutney
200 ml Buttermilk
1 TEASPOON Curry
4-6 Nasturtium flowers

Directions

1
Cook the pasta in plenty of boiling salted water for about 11 minutes. Meanwhile wash the peaches, dab dry, cut in half and remove the stone. Cut peach halves into thin slices.
2
Pour the pasta onto a sieve, rinse with cold water, drain and allow to cool. Clean and wash spring onions and cut into fine rings. Blanch for about 1 minute in boiling salted water and drain on a sieve.
3
Stir mango chutney and buttermilk until smooth and mix with penne, peaches and spring onions. Leave to stand for approx. 30 minutes. Season to taste with curry and salt just before serving. Carefully wash the nasturtium, drain and sprinkle over the salad.