Prep 15 minutes
Cooking 15 minutes
150g good-quality hummus
200g sun-blush tomatoes, chopped
4 tablespoons frozen chopped basil
4 tablespoons frozen chopped parsley
2 tablespoons sherry vinegar
500g cooked macaroni pasta (approx. 260g
dried weight), kept warm and oiled (see page 58, step 2)
200g blue cheese
salt and freshly ground black pepper breadsticks or rice cakes, to serve
Nice mix of flavours and texture here.
I use a mild blue cheese, but goats’ cheese will also work. Just remember to leave the macaroni warm and oiled before you mix all the other ingredients.
Place the hummus, tomatoes, herbs and vinegar into a bowl and mix really well.
- Add the warm pasta and fold through. You may need to add a dash of water to let it out a little.
- Finally add the cheese, salt and pepper, then lightly mix. Serve with breadsticks or rice cakes.
This is a recipe from The Canny Cook by Phil Vickery
If you liked this recipe, check out this Roman-style Ravioli with Broccoli, Anchovies, Sun-dried Tomatoes & Ricotta from As the Romans Do by Eleanora Galasso