Yorkshire Fettle Pasta Salad

Main courseServes 4

A popular lunchtime favourite with the team at Shepherds Purse, this dish can be served as a light lunch or supper, or can accompany grilled fish or chicken for a more hearty meal.

  • Prepare the peppers, deseed and cut each pepper into four, brush with oil and place under a medium heat grill.
  • Put approx. 2lt. of water into a pan and bring to the boil, add salt and a dash of oil and then the pasta. Cook until the pasta is just soft, but still has good body.
  • Drain the pasta and rinse under cold water, shake well to remove as much water as possible.
  • Drain the sundried tomatoes and the artichoke hearts and cut them into small bitesize pieces.
  • When the peppers have been cooked and cooled, cut them into bite size pieces cube and crumble the Yorkshire Fettle
  • In a large serving bowl assemble the pasta salad, add the pasta, peppers, tomatoes and¬†artichokes and mix them together thoroughly.
  • Pour the oil over the salad and season well, and add chopped basil and mix well.
  • Garnish with small sprigs of basil.
 

Ingredients

250g. Messicani Authentic Italian pasta

200g Yorkshire Fettle Cheese

1 red pepper

1 yellow pepper

170g Sundried tomatoes

160g Artichoke hearts

75ml Extra Virgin Olive Oil

Freshly ground salt & pepper

Fresh Basil

Method