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Pecan and Pasta Salad   Veg   CD   ACC 15mins

 

 

Serves   4    Cold   Leftovers  Vegetarian  Pasta  Nuts  Herbs  Accompaniment  

 

 

Ingredients

350g/12oz Cooked Short cut Pasta e.g. Conchiglie or Macaroni

4 tbsp Mayonnaise

4 tbsp Natural Yoghurt

120ml/4fl.oz. Milk

2 tbsp Tarragon Vinegar

2 Garlic Cloves, crushed

50g/2oz Pecans, chopped

Fresh whole Basil Leaves

 

 

Instructions

 

1. In a large bowl mix together the  mayonnaise, yoghurt, milk, vinegar, and garlic until well blended.

 

3. Add the pasta and toss lightly. Chill until ready to serve.

 

4. To serve - cut the basil leaves into narrow strips and  stir into the chilled pasta together with the chopped pistachios.

 

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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Freezing/Make ahead

Not suitable

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Saucepan

Wooden or Plastic Spoon

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