INGREDIENTS
5 ml (1 teaspoon) salt
5 ml (1 teaspoon) oil
500 g (1 packet) large shell pasta
1 small green pepper, depipped and diced
1 small red pepper, depipped and diced
1 onion, finely chopped
410 g (1 can) peach halves, drained, diced
440 g (1 can) pineapple pieces, drained
125 ml (½ cup) sultanas
SAUCE
250 ml (1 cup) Clover Cream O’Naise
60 ml (4 tablespoon) Clover full cream milk
60 ml (4 tablespoon) Clover condensed milk
4 ml turmeric
45 ml (3 tablespoons) chutney
pinch of salt
Method
Heat some water, to which the salt and the oil have been added, to boiling point in a saucepan.
Add in the pasta, and let it boil for 12 minutes, or until al dente.
Drain.
Rinse under running water and add a bit of extra oil so that the pasta shells do not stick together.
Add the peppers, onion, peaches, pineapple and sultanas, and stir into the pasta.
SAUCE
Mix all the sauce ingredients, and add to the pasta.
Keep in the fridge until needed.
CLOVER INGREDIENTS USED IN THIS RECIPE
