Peppadews ® are grown in South Africa and is the brand name established by the Limpopo based company which first started farming the product. It is a piquanté pepper which can be used in numerous dishes. When we were catering functions we would stuff the peppadews with feta and basil to serve as a canapé. I have used them to stuff chicken breasts and I always have a bottle in the fridge for just in case. This night was one of them. I made peppadew pasta as a simple weekday meal.
- 15 mls olive oil
- 125 g mushrooms, sliced
- 125 g cherry tomatoes, cut in half
- 1 clove garlic, crushed
- 6 PEPPADEW® Piquanté Peppers, sliced
- 15 mls crème fraîche
- 30 g watercress, chopped
- 25 g Parmesan, grated
- while you get the pasta cooking, add the olive oil to a large frying pan
- fry the mushrooms until cooked
- add the tomatoes, the garlic and the peppadews
- when the tomatoes are cooked add the crème fraîche and the watercress
- add the pasta and place into your bowl
- add the Parmesan
You will notice I have used the word PEPPADEW® here with the registered trademark sign. This is an accepted form when using a specific product that has either been registered or trademarked. I was contacted by the company to ensure I had used their trademark. Usually I don’t name the specific product brand I use for three reasons. One, it seldom impacts the recipe. Secondly, not all brands are available all over the world. And thirdly, it is free advertising. Whereas I am not about monetising my blog, I do earn money from it. And I find it fair to name products where I have been paid to do so. And I will include a disclosure so you, the reader, knows that. To be clear, PEPPADEW® offered no compensation for this post or recipe.