Serves: 4 - 6
Cooking time:  30 Minutes

Cook and rate this recipe and you could WIN great prizes for your kitchen. You say it best

• 500 g dry whole-wheat pasta or fresh pasta
• 40 ml olive oil
• 15 ml Clover Mooi River Butter
• 4 aubergines, thinly sliced
• 1 red pepper, seeded and cut into bite-size pieces
• 100 g asparagus tips, blanched and refreshed
• 100 g sun dried tomatoes in olive oil vinaigrette, drained and sliced
• 100 g Clover Feta plain, broken into bite-size pieces
• Salt and freshly ground black pepper, to taste
• Fresh rocket leaves, to serve

Dressing Ingredients: 

• 10 ml olive oil
• 10 ml lemon juice

1. Cook the pasta according to instructions on packet until al dente. Drain, drizzle with 30 ml of olive oil and keep warm.
2. For dressing: Place all the ingredients together in a glass jar, shake well to combine and keep aside.
3. Heat the remaining oil and the butter in a griddle pan. Add the aubergine and fry for 5 - 7 minutes or until golden and cooked through. Remove from heat and keep warm. Add the pepper to the pan and fry, skin-side down until skin starts to blister and blacken slightly. Remove from heat and keep warm.
4. Return pasta to the heat. Toss through the dressing, aubergines, peppers, asparagus, tomatoes and cheese. Heat until warmed through.
5. Season pasta to taste and serve warm or at room temperature, topped with fresh rocket leaves.

Variations:

Smoked Mackerel Fish Pasta:
Toss 400 g flaked Smoked Mackerel fillets with the pasta and remaining ingredients for a fish variation.

Chicken and vegetable Pasta salad:
Grill 4 chicken breast fillets in the griddle pan until golden and cooked. Slice into thin slices diagonally and toss with the pasta and vegetables for a chicken variation.