Goat’s Cheese and Puttanesca Pansotti with Rocket and Apple Salad

Goat’s Cheese and Puttanesca Pansotti with Rocket and Apple Salad

Ready in 20 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, June 26, 2016.
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A tangy, fresh Italian pasta dish.

Ingredients

GOAT’S CHEESE AND PUTTANESCA PANSOTTI

  • 2 cloves garlic, roughly chopped
  • 1 chilli, seeds removed and thinly sliced (optional)
  • 2 teaspoons tomato paste
  • 1 can crushed tomatoes
  • 1/4 cup water
  • 1 tablespoon capers, roughly chopped
  • 1 tablespoon oregano leaves
  • 50g Kalamata pitted olives, sliced in half lengthways
  • 300g goat’s cheese pansotti

ROCKET AND APPLE SALAD

  • 1/2 bag rocket leaves
  • 1 apple
  • 30g walnuts and pumpkin seeds
  • Drizzle olive oil
  • Drizzle balsamic vinegar

TO SERVE

  • 1–2 teaspoons oregano leaves

Steps

  1. a large pot of salted water to the boil.
  2. Heat a drizzle of oil in a fry-pan on medium heat, cook garlic for 1 minute; add chilli, tomato paste, tomatoes, water, capers and simmer for about 3 minutes. Add oregano, olives and season with salt and pepper.
  3. While puttanesca sauce is cooking, cook pansotti in pot of boiling water (water should be on a gentle boil to avoid filling bursting), for 2–3 minutes until just tender. Pansotti will float to surface when cooked.
  4. Drain, add cooked pansotti to pan with puttanesca sauce; toss to combine so pansotti is coated in sauce.
  5. Place rocket into a bowl; slice apple in half, remove core then slice into thin match sticks. Add apple, walnuts and pumpkin seeds to bowl with rocket, drizzle with olive oil and balsamic vinegar, toss to combine.
  6. divide a third of the goat’s cheese and puttanesca pansotti between plates, sprinkle over oregano leaves. Place a handful of rocket and apple salad on top.

Nutritional Information

Energy 1875 kj
448 kcal
Protein 17.0g
Carbohydrate 51.1g
Fat 18.1g