Sponsored cheese
Now I have made a real fusion meal since I was asked to write about parmesan cheese. This is not something typical Indian, neither spaghetti nor cheese. We have paneer , but it has a completely different taste. The cheeses I got have different ripening times and taste stronger the longer they have ripened. They are made from natural ingredients and are lactose-free! Parmigiano Reggiano cheeses are produced in Northern Italy.
Normally I use some cherry tomatoes with the vegetables, otherwise the dish becomes a bit dry. Here I tried a new twist with pomegranate seeds, and it actually turned out very fresh and delicious!
This is what you need:
250 g minced meat
2-3 tbsp tandoori paste
½ bell pepper, diced
10 sugar snap peas
Garnish:
Drizzle with 1 tablespoon olive oil.
A handful of roccula
A handful of pomegranate seeds (can be omitted)
Grated parmesan
Procedure:
Cook spaghetti (I used gluten-free) according to instructions in salted water and drain. Fry minced meat with tandoori paste, add vegetables.
When the vegetables are soft, add the spaghetti. Serve immediately with arugula, pomegranate seeds and grated Parmesan.
Enjoy!