Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

75 g Small courgettes
-- thinly sliced
75 g Celeriac, peeled and grated
1/2 Yellow pepper
-- de-seeded and diced
50 g Mange-tout
-- finely sliced diagonally
50 g French beans, steamed
- cut into short lengths
1 tb Chopped dill,
1 lg Garlic clove; crushed
150 ml Olive oil
175 g Pasta quills
-- cooked 'al dente'
Salt and pepper

Serves 2-3

Mix all the prepared vegetables together in a bowl with the dill.
Stir the garlic into the olive oil and toss the pasta quills in it
then toss in the vegetables and mix well. Season to taste with salt
and pepper, and leave in a cool place for several hours before
serving, tossing from time to time so that the pasta absorbs all the
oil.

Copyright Rosamond Richardson 1996

Meal-Master format courtesy of Karen Mintzias

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