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About this recipe: A little snail-shaped pasta called lumache captures a herby yogurt and tomato dressing so that each one is full of flavour. A refreshing vegetable and fruit salsa brings extra nutritional value as well as exciting taste and texture contrast. Offer warm crusty bread to mop up all the juices from the salsa.
This is an excellent recipe for wholemeal pasta or corn and vegetable pasta (useful for those on a gluten-free diet), as the firm texture and slightly nutty flavour balance the light, crunchy salsa. * Add a finely chopped garlic clove to the yogurt dressing, if liked. * Keep the yogurt dressing green by omitting the tomatoes, and make a red salsa using red pepper, instead of green, and a red-skinned apple. Add the tomatoes to the salsa and season it with a little paprika to warm both the flavour and colour. * Other dried fruit can be used instead of mango. Dried pineapple and dried apricots are both delicious.
Vitamin C in fruit and vegetables is easily destroyed during cooking, so eating them raw ensures they provide the maximum of their vitamin content. * The bacteria used to make yogurt are known to be helpful in maintaining the balance between ‘friendly’ and ‘unfriendly’ bacteria that live in the digestive tract.
C * A, B1, B6, E, niacin, calcium, copper, iron, potassium * folate, selenium