Super Simple Peppadew Pasta A New Family Fave Recipes

SUPER SIMPLE PEPPADEW PASTA - A NEW FAMILY FAVE

SUPER SIMPLE PEPPADEW PASTA - A NEW FAMILY FAVE image

Yield 4

Number Of Ingredients 11

Ingredients

These ingredients easily feed the four of us (my husband and the two kids):
250g of pasta (whatever kind you like, I usually use fusilli)
200g Peppadew peppers (I usually use mild, for the kids, but hot ones work just as well)
150g asparagus spears, chopped
100g sun-dried tomatoes, sliced
100g salami, chopped (you can leave this out for a vegetarian dish - it's just as tasty without)
50g black olives, pitted and halved
5 tablespoons of olive oil
1 dessert spoon of lemon juice
1 small aubergine, thinly sliced
A good handful of chopped fresh parsley.

Steps:

The method's easy as anything: 1. Cook your pasta. You don't need me to tell you how to do that, I'm sure. 2. Heat half the oil in a frying pan, then add the aubergines and fry until they're golden and tender. 3. Brush your Peppadews with the remaining oil and add to the pan. Fry them for around one or two minutes. 4. Mix the lemon juice and parsley all together to make a dressing and then pour it over the pasta, along with the salami, olives, asparagus, aubergines and sun-dried tomatoes. 5. Toss it all through and then leave it over the heat until it's all warm. 6. Season with a pinch of salt and pepper and, if you like (as I very much do) a sprinkle of parmesan cheese. Quick, easy and utterly yummy. This is just one of the ways the family and I have been enjoying Peppadews recently. They really are a revelation! Hope you enjoy the pasta, Lottie x

PEPPADEW PESTO SPAGHETTI WITH FETA AND ARUGULA

Peppadew Pesto Spaghetti with Feta and Arugula image

Peppadews are substituted for the usual roasted red peppers in this riff on romesco.

Provided by Martha Stewart

Categories Pasta and Grains

Time 30m

Number Of Ingredients 8

Ingredients

1/4 cup Peppadews plus 1 tablespoon brine
1/4 cup toasted blanched almonds
1/2 smashed garlic clove
1/3 cup extra-virgin olive oil
8 ounces whole-wheat spaghetti
Salt and pepper
3/4 cup crumbled feta
3 cups arugula

Steps:

Pulse Peppadews and brine, almonds, and garlic in a food processor until finely chopped. With machine running, add olive oil to form a loose paste.
Cook spaghetti in a pot of generously salted water until al dente. Drain pasta, reserving 1/2 cup pasta water, and toss both with Peppadew paste, salt, and pepper. Fold in feta and arugula.

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