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Ingredientes
- 1 lb penne pasta
- 1 x garlic clove, quartered
- 1 tsp salt
- 1 c. packed stemmed fresh parsley
- 1/4 c. fresh lemon juice
- 1/4 c. red wine vinegar
- 1 tsp curry pwdr
- 1 tsp sugar
- 3/4 tsp grnd cumin
- 1/2 tsp pepper
- 1 c. extra virgin olive oil
- 1 x red onion, - peeled, finely
- 1 c. sliced kalamata olives, - (pitted)
- 2/3 c. dry currants
- 2/3 c. toasted pine nuts
- Â Â fresh parsley sprigs
- Â Â cherry tomatoes
Direcciones
- Cook pasta in large pot of boiling salted water till just tender but still hard to bite, stirring occasionally. Drain. Rinse under cool water; drain well. Transfer pasta to large bowl.
- Meanwhile, blend garlic and salt to paste in processor, scraping down sides of bowl occasionally. Add in 1 c. parsley and mince. Blend in lemon juice, vinegar, curry, sugar, cumin and pepper. With machine running, gradually add in oil through feed tube in thin steady stream.
- Pour dressing over pasta. Add in onion, olives, currants and pine nuts to pasta and toss. Season with pepper. Cover and chill till chilled, about 2 hrs. (Can be made 1 day ahead.) Garnish salad with parsley sprigs and cherry tomatoes and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 8 servings | |
| Calories 577 | |
| Calories from Fat 312 | 54% |
| Total Fat 35.61g | 45% |
| Saturated Fat 4.55g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 452mg | 19% |
| Potassium 408mg | 12% |
| Total Carbs 57.3g | 15% |
| Dietary Fiber 4.2g | 14% |
| Sugars 11.91g | 8% |
| Protein 9.84g | 16% |
