A delicious pasta salad that works perfectly with your BBQ or picnic. You can serve this salad cold or luke warm.

25 minutes
0 – 5 euro pp

Ingredients for 2 pers.:

  • 200 gr farfalle
  • 200 gr crayfish
  • 1 red onion
  • 1 tea spoon curry powder
  • 100 ml un-whipped whip cream
  • 100 ml vegetable bouillon
  • fresh basil and parsley
  • 150 arugula salad
  • 100 gr parmesan cheese
  • salt and pepper
  • 1 tablespoon maizena

How to prepare it:

Chop the parsley and the red onion into very small pieces.

Put a pan with water on the stove for the pasta.

Put a baking pan on the stove.  Add a bit of oil. Once the oil is hot put the onions in the pan. Let them fry for 2 minutes, add the crayfish and some pepper.

Add sea salt and olive oil to the boiling water. Put the pasta in the pan. It needs to boil for 10 minutes.

Bake the crayfish for about 5 min. Add the parsley (keep some separate to garnish the dish), stir well and take of the stove.

Put a saucepan on the stove as well and add a sip of olive oil. Add the curry powder, let fry for about a minute and add the whip cream and the vegetable bouillon. Make sure the sauce starts to boil. Add a bit of water to the maizena, stir until all the lumps are gone and add the maizena mixture to the curry sauce. Let it boil for 5 minutes whilst you keep stirring so that the sauce thickens but doesn’t get lumps. In case the sauce doesn’t get thick enough, add a bit of extra maizena.

Add the curry sauce to the crayfish mix and stir well, add the boiled pasta to the sauce as well and put everything in a large bowl. Divide the arugula, some chopped basil and parmesan cheese over the salad and let everything cool down.