Pasta with sweet and sour peppers


This tasty dish is easy and beautiful perfect for a quick lunch or dinner.

We recommend buying a paste of flour and bran as the most useful for health.

A marinated sweet peppers give the dish an exquisite flavor and aroma.

For 4 servings:

Sweet peppers: one red, yellow and orange

1 clove garlic, minced

2 tbsp. l. capers

2 tbsp. l. raisins,

1 tsp. grains
mustard

zest and juice of 1 lime (can substitute lemon)

1 tsp. honey

2 tbsp. l. chopped coriander (cilantro)

225 g of paste made ​​of flour and bran, or rye flour, sea salt and pepper to taste

Wash peppers, cut into quarters, remove seeds and cut into julienne Torks.

Mix the garlic, capers, raisins, corn, mustard, zest and lime juice, honey and coriander, salt and pepper. Place the pepper strips and marinate while the pasta cooks.

Cook pasta in boiling water to the state of elasticity (al dente), drain the water.

Put into a bowl and mix with strips of pepper and dressing. Leave on for 5 minutes and serve.

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