Cornwall Living
The perfect picnic
Creamy sundried tomato pasta salad with roasted garlic and Rodda’s Cornish Clotted Cream
What could be better than warm weather, good food and the great outdoors? Nothing says summertime more than bringing family and friends together for a spot of al-fresco dining with a picnic. Try this pasta salad recipe from Rodda’s Cornish clotted cream.
INGREDIENTS
500g uncooked pasta (you can use any short pastas such as fusilli, penne etc)
½ of a 295g jar of chopped sundried tomatoes and oil
1 whole garlic bulb
Handful of chopped
flat leaf parsley
Handful of basil leaves
½ red onion finely chopped
113g Rodda’s Cornish clotted cream or ½ 227g pot
METHOD
1. Cook the pasta following the instructions, until al dente. Whilst the pasta is cooking, preheat the oven to 180°C.
2. Chop the top of the garlic bulb off to expose the cloves and place on a piece of tin foil. Pour 1 tablespoon of the sundried tomato oil over the garlic bulb and wrap in tin foil, forming a small parcel.
3. Roast the bulb in the oven for 20 minutes. While it’s roasting, drain the pasta and place in a large bowl. Cut the onion into very small pieces and add to the bowl of pasta along with the chopped sundried tomatoes, fresh herbs and Rodda’s Cornish clotted cream.
4. our 1 tablespoon of the sundried tomato oil into the mix and squeeze out the roasted garlic from bulb, mixing thoroughly to coat all of the pasta. The warmth of the pasta will melt the clotted cream and make a delicious sauce. Season, allow to cool, and for a peppery taste serve with a little rocket.
