Name: Pasta salad with fried sprouts, bocconcini and almonds
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 500 gram rigatoni pasta; 1 tablespoon olive oil; 300 gram brussels sprouts, trimmed, shredded coarsely; 1/2 cup coarsely chopped fresh flat-leaf parsley; 1 tablespoon rinsed, drained capers; 200 gram bocconcini cheese, sliced thickly; 1/2 cup (80g) roasted almonds chopped coarsely; Red wine vinaigrette; 1/3 cup (80ml) red wine vinegar; 1/4 cup (60ml) olive oil; 1 teaspoon white sugar; 2 clove garlic, crushed; 1/3 cup (80ml) lemon juice

Ingredients

500 gram rigatoni pasta

1 tablespoon olive oil

300 gram brussels sprouts, trimmed, shredded coarsely

1/2 cup coarsely chopped fresh flat-leaf parsley

1 tablespoon rinsed, drained capers

200 gram bocconcini cheese, sliced thickly

1/2 cup (80g) roasted almonds chopped coarsely

Red wine vinaigrette

1/3 cup (80ml) red wine vinegar

1/4 cup (60ml) olive oil

1 teaspoon white sugar

2 clove garlic, crushed

1/3 cup (80ml) lemon juice

Method

1.Cook pasta in large saucepan of boiling water until just tender; drain. Place in large serving bowl.

2.Heat oil in same pan; stir-fry sprouts about 1 minute or until just warm.

3.To make red wine vinaigrette, combine ingredients in screw-top jar; shake well.

4.Combine sprouts and remaining ingredients with pasta and vinaigrette; mix gently.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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