ROAST PEPPER AND PASTA SALAD
Serves 2
4.5 Syns per serving
200g Total 0% Greek Yoghurt
Roasted peppers in brine - amount dependent on
taste - Free
100g penne pasta
25g toasted pine nuts - 9 Syns (but worth
adding)
50g halved cherry tomatoes
A little finely chopped fresh basil or dill
Cook the pasta according to pack instructions.
Drain.
Dry toast the pine nuts in a non-stick frying
pan.
Chop the drained roasted peppers from the jar
and add to the pasta, along with the tomatoes, pine nuts and basil/dill.
Fold in the yoghurt and season to taste.
Lovely served on a bed of salad leaves and sprinkled with a HEX serving of grated mature Cheddar or topped with HEX diced Feta.
