Summary

Ingredients

• 500 g penne
• 1 cup peas, young (frozen)
• 1 can pineapple
• 10 tablespoon curry powder
• 1 tablespoon paprika powder, mild
• 150 g natural yourt
• 5 tablespoon mayonnaise
• 4 tablespoon sugar
• a bit salt
• 1 large onion (s)

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Instructions

1. Cook the pasta firm to the bite according to the instructions on the packet - a little harder, as it absorbs liquid through the salad sauce. Just before the pasta is ready, add the peas and defrost them in the pasta water (only very briefly, otherwise they will turn ugly). Drain and let cool a little. Possibly chill cold so that you don`t get a noodle lump.
2. Mix all other ingredients in a very large bowl. Save the juice from the pineapple and use it for sweetening if necessary (can also be used if the sauce is too thick - the sauce should taste sweet and hot at the same time). If the pasta is not very salted, add a little more salt to the sauce, otherwise it will quickly taste too bland. The sauce should have a liquid consistency - if you put a spoon in and take it out again, it should only be very thinly coated with sauce.
3. Finally, add the pasta with the peas to the sauce and mix well. Let it steep in the refrigerator and stir every few hours so that the sauce can be absorbed.
4. Goes well with grilled meat marinated in spicy Asian cuisine or with a sandwich.