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Monday, 14 April 2008

Syn Free Basil, Chilli and Lemon Pasta Salad


9oz/250g dried farfalle or short pasta shapes
1 green Chilli
7 oz/200g very low fat natural Fromage Frais
4 Spring Onions
1 Lemon
1 tspn Celery Salt
8 tbspns fresh basil leaves
Salt and freshly ground Black pepper


Deseed and finely chop the green chilli, trim and finely slice the spring onions and chop the basil leaves.

Cook the pasta according to the makers instructions. Drain, rinse under cold water, drain again and transfer to 4 serving bowls and set to one side.

Finely grate the lemon rind into a bowl and squeeze in the juice. Add the fromage frais, celery salt, chopped basil, green chilli and season to the preferred taste.

Sprinkle the spring onions over the pasta and pour on the fromage frais mixture, toss to mix well and serve the salad lightly chilled or at room temperature.

Sin value per serving:

Green Day - FREE

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