KCB 6.7: Fettuccine, Pepper and Cream Cheese Salad
Fettuccine, Pepper and Cream Cheese Salad
Fettuccine pasta with its delightful "bird's-nest" appearance is the basis for this tasty salad. Combined with cream cheese and roasted peppers, it's great served cold with a main savoury dish.
• PREPARATION & COOKING TIME: 25 minutes
• CHILLING TIME: At least one hour
• YIELD: Enough for 4 persons
• CHILLING TIME: At least one hour
• YIELD: Enough for 4 persons
• 250 g (9 ounces) fettuccine noodles
• 2 large red peppers, halved, cored, and seeded
• 125 g (4 1/2 ounces) firm cream cheese, diced into little cubes
• 6 to 8 walnuts, chopped
• 2 large red peppers, halved, cored, and seeded
• 125 g (4 1/2 ounces) firm cream cheese, diced into little cubes
• 6 to 8 walnuts, chopped
Dressing
• 4 tablespoons (80 ml) olive oil
• 1 tablespoon (20 ml) walnut oil, if available
• 1 tablespoon (20 ml) lemon juice
• 1 teaspoon (5 ml) mustard powder
• 1 teaspoon (5 ml) salt
• 1/4 teaspoon (1 ml) freshly cracked black pepper
• 1 tablespoon (20 ml) walnut oil, if available
• 1 tablespoon (20 ml) lemon juice
• 1 teaspoon (5 ml) mustard powder
• 1 teaspoon (5 ml) salt
• 1/4 teaspoon (1 ml) freshly cracked black pepper
1. Cook the fettuccine in lightly salted water for to 10 minutes or until it is tender but still a little firm (al dente). Drain the pasta.
2. Grill the peppers with the cut side down under a griller on high heat (or hold them over a flame) until the skins blacken and blister. When the peppers are cool, skin them and cut them into long, thin, even strips.
3. Add the pepper strips to the cheese and walnuts in a salad bowl. Combine all dressing ingredients and add to the noodles. Toss the noodles, dressing, peppers, cheese, and nuts. Chill the salad for at least 1 hour before serving
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