Eggplant chutney adds a spicy kick to this colorful concoction prepared using fresh snap peas and your favorite kind of pasta.
1 lb Whole Grain fussilli or penne pasta
1/2 cup of Egg plant chutney
3/4 lb of Sugar snap peas or snow peas
1/4 cup peas.
1 teaspoon freshly minced ginger.
1 tablespoon chopped Basil.
2 tablespoon Extra Virgin Olive Oil
1 teaspoon sea salt
Fill a large pot three-quaters full of water and bring to a boil. Put the peas in the boiling water and simmer for a minute. Remove the peas using strainer or spoon and rinse under cold water and set aside.
Add pasta to the boiling water and cook until al-dente(with a bite to it),8-10 minutes.Drain thoroughly.
In a large bowl whisk together olive oil,chopped basil,minced Ginger and the egg plant chutney. Stir in peas and pasta. Toss gently to combine and coat the pasta evenly with the dressing and serve.
I'm submitting this recipe to Weekend Wokking, a world-wide food blogging event created by Wandering Chopsticks celebrating the multiple ways we can cook one ingredient. This month's secret ingredient is the EGGPLANT
The host this month is Marija of Palachinka.