Sunday 29th March 2009Toasted Walnut and Charred Red Capsicum Pasta
Toasted Walnut and Charred Red Capsicum Pasta|
I think this combination of Toasted Walnuts and Charred Sweet Red Capsicum is rather moreish, actually I may well be addicted to it. Which isn't such a bad thing, since we have loads of Walnuts and Capsicum from our garden, especially so at the moment with plenty of fresh Walnuts falling. As an added bonus Walnuts are fairly good for you being an excellent source of omega-3 fatty acids and helpful in lowering cholesterol. Cooked and softened Capsicums don't do you any harm either.
We enjoy the combination minced together as a pesto like paste with crudités and crusty breads, or tossed through hot vegetables, broccoli, baby potatoes and the like. Also as a chunkier salsa type mixture together with an assortment of other fresh salads, perhaps served with some cold meats on a Sunday night. Or together they are also fantastic to top grilled chicken or a lamb chop off the barbecue.
Today, quite obviously I've simply thrown it chunky style through pasta for Hay Hay it's Donna Day, this 26th round hosted by the lovely and talented Soma over at eCurry. I've enjoyed this served hot for a main course or side dish and equally as much cold the next day as salad.
The hardest part to this dish and in fact any of the ideas using this delightful duo is first conning the family into cracking the walnut shells for me!
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