Artichoke & Green Olive Pasta Salad

Discovering new products keeps innovative recipes & tastes evolving in your kitchen. Over the weekend on my gastronomic travels I discovered, Pukara Estate Artichoke & Green Olive Tapenade.

We had friends coming to dinner and time was of a premium so with a few moments thought, this recipe was created. The preparation and cooking of the meal took no more than 25 minutes.

Ingredients

1 x 500g Kamut Spiral Pasta

170g jar, Pukara Estate Artichoke & Green Olive Tapenade

3 tbsp Premium Extra Virgin Olive Oil

1 head Broccoli florets, steamed

1 bunch Purple Kale, sliced roughly

1 onion, sliced finely

2 garlic cloves, crushed

1 red chilli, diced

Pepper to taste

Method

Cook the pasta according to the packet instructions, drain and set aside.

Heat 1tbsp olive oil in a saucepan on a medium head and fry the onions, garlic and chilli for 3-4 minutes or until the onions are transparent. Then add the purple kale and broccoli florets and cook on a low heat until the kale has wilted.

Add the cooked pasta and mix through the Pukara Estate Artichoke & Green Olive Tapenade. Turn off the heat and add the remainder of the olive oil and season with pepper.

Serve warm garnished with rocket. Serves 6.

www.tarianpantry.com.au