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Pasta 40

Make Pasta 40 at home with Mangetout Or Green Beans, Carrots Thinly Sliced, Red Wine Vinegar, Granulated Sugar, and Corn Oil. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 4
• 6
• 5 tbsp
• 1 tbsp
• 5 tbsp
• 3 tbsp

Method (preview)

1. 1

   In large saucepan of boiling water, cook pasta until al dente (tender but firm-start tasting 2 minutes for fresh pasta, 5 minutes for dry); drain, rinse under cold running water and drain again.

2. 2

   Blanch mangetout or green beans in boiling water for 2 minutes.

3. 3

   Drain; rinse under cold running water and drain again.

4. 4

   Cut diagonally into 2 inch/5 cm lengths.

5. 5

   In large bowl, combine cauliflower, carrots, peppers, spring onions, dill, mangetout and pasta; toss to mix.

6. 6

   Dressing: in food processor or bowl, combine garlic, vinegar and sugar; mix well.

7. 7

   While whistling or processing, gradually add oil and water; mix well.

8. 8

   Pour over salad and toss to mix.

9. 9

   Add salt and pepper to taste.