Fresh mint and kitchen scraps
Because there’s a lot of mint in my little herb garden…
1. Chop yellow pepper, tomatoes and kiwi:
2. Cook the pasta to al dente – perfect pasta requires careful attention, maybe I’ll post about this some time. Rinse with cold water until the noodles are cooled to the touch, throw them into the bowl w/ the pepper, tomatoes, kiwi… (mango, pineapple, or other tangy fruit could work well too)
4. Make the dressing: olive oil, white wine vinegar, brown sugar, salt and pepper. Mix until sugar is dissolved.
5. Cut up the fresh mint
Pro-tip: easiest way is using scissors
6. Mix everything together. For added crunch, I put in crushed peanuts. Squeeze some lime juice on top to help keep the mint green.
(found new usage for the new iPhone! food photos!)
yummm!!
jane on 9 September 2009