Grilled Pepper Fusilli Salad and Goat Cheese

Grilled Pepper Fusilli Salad and Goat CheeseGoat cheese at its best, in a delicious salad!

Servings: 6
Preparation time: 30 min

– 500 g of Alegria organic fusilli
– 2 medium red peppers
– 2 medium yellow peppers
– 150 g of goat cheese, from ‘Fruit d’une Passion’ goat farm,
crumbled or grated
– 1/4 cup of fresh basil
– 60 ml of red wine vinegar
– 80 ml of hemp or canola oil from ‘Mékinac Nature
– 1 garlic clove, chopped
– 2 tsp of old fashioned organic mustard from ‘Artisan Tradition

Cook the pasta in a large quantity of salted water, uncovered, until they are ‘al dente’ (approximately 5 minutes), then drain and let cool. Meanwhile, cut peppers into quarters, remove membrana and seeds. Roast peppers under the grill, skin facing up, until they blacken. Peel peppers and cut into thick slices. In a large salad bowl, place pasta and peppers along with cheese and basil. Mix in remaining ingredients and pour onto salad. Delicately toss and serve.


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