John Myers
Ingredients for 4 servings:
- 200 g pasta (shell pasta or other small ones)
- 300 g peas, frozen
- 500 g cocktail tomatoes, yellow
- 1 bunch of spring onions
- 1 can corn kernels
- 1 bunch mint, or amount to taste
- 50 g peanuts, roasted and salted
- 3 limes
- 4 tbsp oil (walnut oil)
- 2 tsp cane sugar, or more/less to taste
- e.g. chili powder
- Salt and pepper, from the mill
- 1 tsp mustard, medium hot
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes
Add the peas to boiling salted water and, once boiling, cook for 1 minute. Drain, transfer to ice-cold water, and then drain. Cook the pasta according to the instructions. Drain the corn kernels. Wash and quarter the tomatoes. Wash and slice the spring onions. Roughly chop the peanuts. Mix all ingredients together. Zest the limes, then juice them. Combine the lime juice, grated zest, walnut oil, sugar, salt, pepper, chili powder, and mustard and add to the pasta salad. Mix well and let stand for about 1 hour. Adjust seasoning if desired. Cut the mint into strips and stir into the salad before serving. Parsley can also be used instead of mint.
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