Ingredients Jump to Instructions ↓

  1. 8 oz 227g Small pasta shapes - (240 g)

  2. 4 teaspoons 20ml Olive oil

  3. 1 Pure saffron powder or Strands

  4. 1 oz 28g Flaked almonds - (30 g)

  5. 2 oz 56g Currants - (60 g)

  6. 1 Garlic clove - crushed

  7. 1 Lime - juice of

  8. 1 teaspoon 5ml Clear honey

  9. 1/4 teaspoon 1 1/3ml Ground cumin

  10. 1/4 teaspoon 1 1/3ml Ground coriander

  11. 1 Yellow pepper - de-seeded and Cut into slivers

  12. 1 tablespoon 15ml Finely chopped fresh Parsley

  13. 1 tablespoon 15ml Finely chopped fresh mint

  14. 1 tablespoon 15ml Finely chopped fresh Coriander

  15. Salt and freshly ground

  16. Black pepper

  17. Fresh coriander leaves - to

  18. Garnish

Instructions Jump to Ingredients ↑

  1. Cook the pasta in plenty of lightly salted boiling water for a few minutes less than the pack instructions. Rinse well with cold water and drain thoroughly. Transfer to a serving bowl.

  2. Heat the oil in a small saucepan and add the saffron, flaked almonds, currants and garlic. Cook gently, stirring, until the almonds turn a rich nutty brown. Remove from the heat and blend in the lime juice, honey, cumin and coriander.

  3. Gently fold the pasta, pepper slivers and fresh herbs into the dressing until lightly coated. Season to taste with salt and pepper.

  4. Refrigerate for 1 hour and then serve the salad, garnished with sprigs of fresh coriander.

  5. Preparation and cooking time: 30 minutes + 1 hour chilling Freezing not recommended Use the smallest pasta shapes (pastini) you can find for this spicy salad. Italian food shops may stock orzo (barley) pasta which resemble grains of rice. This beautifully fragrant and colourful salad is a good accompaniment to barbecued chicken or lamb.

  6. Recipe by: Weight Watchers Pasta Cook Book


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