Dispensary Cafe's pasta salad
Penne pasta
marinated red pepper
baby spinach
shaved parmesan
crispy bacon
Dispensary aioli
6 free-range egg yolks
50ml white wine vinegar
3 garlic cloves
3 Tbsp whole-grain mustard
Salt and pepper
Dispensary pesto
½ cup shaved parmesan
½ cup toasted almond slices
5 garlic cloves
2 large handfuls parsley
1 large handful basil leaves
Salt and pepper
Canola oil to combine
To make the salad, cook the pasta according to packet instructions. Mix with about half a cup each of pesto and aioli to about 2 litres of pasta. Stir through with other ingredients to the consistency you like.
Combine the aioli ingredients in a food processor, then slowly drizzle in 750ml canola oil until emulsified.
Combine the pesto ingredients in a food processor with enough oil to reach the consistency you desire.
Quantities are variable depending on the consistency you like.
Requested by Aroha Meikle of Dunedin.
Andy and Jo of the Dispensary Cafe in Dunedin Hospital have sent this recipe.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
