100 g pasta shells or rings
1 celery heart
1 green pepper
100 g full fat soft cheese
150 g natural yoghurt
1 clove of garlic
salt and pepper
a few drops Tabasco sauce
1 celery heart
1 green pepper
100 g full fat soft cheese
150 g natural yoghurt
1 clove of garlic
salt and pepper
a few drops Tabasco sauce
method
1. Cook the pasta in boiling salted water until just tender. Drain thoroughly.
2. Chop the celery finely, remove the membranes and seeds from the pepper, and slice the flesh finely.
3. Beat the cheese in a bowl, then beat in the yoghurt.
4. Skin and crush the garlic and add to the cheese mixture; then add the pasta, celery and pepper, and mix well.
5. Season to taste with salt, pepper, and Tabasco sauce.
6. Chill lightly before serving.
2. Chop the celery finely, remove the membranes and seeds from the pepper, and slice the flesh finely.
3. Beat the cheese in a bowl, then beat in the yoghurt.
4. Skin and crush the garlic and add to the cheese mixture; then add the pasta, celery and pepper, and mix well.
5. Season to taste with salt, pepper, and Tabasco sauce.
6. Chill lightly before serving.
serving amount
4-6 helpings
rate this recipe
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