We are always searching for ways to use local food to make fabulous meals. This recipe turned out even better than we expected. So delicious!
340 gram pkg Mrs Leepers corn spaghetti
1/2 cup nice olive oil
1 tsp dried hot peppers (I used our chilies)
1/4 cup capers (Nasturtium seed caper recipe)
1/4 cup pickled hot peppers, chopped (recipe)
2 Tbsp lemon juice
2 cups chopped spinach or arugula
1/2 lb smoked salmon (recipe)
Start the pasta in a pot with plenty of water, salt and a splash of oil, stirring frequently at first to keep it from sticking together.
Chop the pickled peppers into small chunks, the greens into strips and the salmon into bite-sized pieces and put into a big bowl.
Meanwhile, warm the olive oil in a small pan and add the dried peppers. Before the oil starts smoking, remove from heat and add the capers.
When the pasta is cooked, drain, rinse and put it into the big bowl. Toss with the heated oil ingredients, lemon juice, salt and pepper.
I also served mine with a bit of freshly grated Parmesan cheese, the only ingredient that is not on the Low FODMaP diet.