John Myers
Ingredients for 10 servings:
- 500g penne
- 1 cup peas, young (frozen)
- 1 can pineapple
- 10 tbsp curry powder
- 1 tbsp paprika powder, mild
- 150 g natural yogurt
- 5 tbsp mayonnaise
- 4 tbsp sugar
- some salt
- 1 large onion(s)
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
vegetarian, suitable for grilling, very simple
Cook the pasta according to the package instructions until al dente – it should be a little harder, as it will absorb liquid from the salad dressing. Just before the pasta is done, add the peas and thaw them in the pasta water (only briefly, otherwise they will turn unsightly yellow). Drain and let cool slightly. If necessary, refresh in cold water to avoid lumps of pasta. Mix all the other ingredients in a very large bowl. Reserve the pineapple juice and use it for sweetening if desired (you can also use it if the sauce is too thick – the sauce should taste sweet and spicy at the same time). If the pasta is lightly salted, add a little more salt to the sauce, otherwise it will quickly taste bland. The sauce should have a runny consistency – if you put a spoon in and out, it should only be very thinly coated with sauce. Finally, add the pasta and peas to the sauce and mix well. Let it sit in the refrigerator, stirring every few hours to ensure the sauce is well absorbed. Goes well with spicy Asian-marinated grilled meat or simply with a sandwich.
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