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250 g spiral pasta
1 onion, chopped
1 green pepper, chopped
410 g canned chakalaka with beans or peas – mild or hot
410 g canned peach slices, drained & chopped
175 g LANCEWOOD® Jalapeño Chutney DIP & TOP
75 ml chutney
60 ml milk
Salt & freshly ground black pepper to taste
100 g LANCEWOOD® Cheddar, cut into small cubes
45 ml parsley, chopped
Cook the pasta according to the instructions on the packet. Drain and set aside to cool.
Once cooled, add the onion, green pepper, chakalaka and peaches. In a separate bowl, mix the dip, chutney and milk together and mix it through the pasta mixture.
Season to taste and spoon into a serving dish. Scatter the cheese cubes on top and sprinkle with parsley.
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