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250 g pasta rice
410 g canned peas, drained or 250 ml frozen
410 g canned peach slices, drained & chopped – reserve 60 – 80 ml of the syrup to use in the sauce
175 g LANCEWOOD® Jalapeño Chutney DIP & TOP
125 ml chutney
Salt & freshly ground black pepper to taste
45 ml parsley, chopped
Cook the pasta rice according to the instructions on the packet. Drain and set aside to cool. Once cooled, add to a serving bowl together with the peas and peaches.
In a separate bowl, mix the dip, chutney and 60 ml of the reserved syrup together. Add more syrup if the sauce is too thick.
Pour over the pasta salad and mix through. Season to taste and sprinkle with parsley.
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