Spicy pasta salad with minced meat and pointed pepper

Name: spicy pasta salad with minced meat and pointed pepper
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 300 g fusilli; 1 bag sweet peppermint mix; 7,5 g fresh flat parsley; 290 g fresh beef soup balls; el Cajun spices; 2 onion; 2 el peanut oil; 1 lime; 1 jalapeño pepper; 125 g creme fraiche; 1 mespoint salt

Salad with fusilli, pointed pepper, parsley, beef soup balls, onions, lime, jalapeno and crème fraiche.

Ingredients

Directions

Cook the pasta al dente according to the instructions on the package. Drain and rinse under cold running water.
Meanwhile, cut the peppers into rings. Slice half of the parsley.
Cover the soup balls with cajun spices.
Cut the onions. Heat the oil in a frying pan and fry the onion for 3 minutes.
Add the balls and fry until golden brown in 3 minutes.
Add the peppers and cook over medium heat for 5 minutes.
Meanwhile, grate the green skin of the lime and squeeze out the fruit.
Halve the jalapeño pepper in the length and remove the seeds with a sharp knife. Cut the flesh into pieces.
Put the jalapeño, crème fraîche, the uncut parsley, the lime zest and juice and a pinch of salt in a high cup and puree with the hand blender.
Mix the jalapeño dressing with the pasta. Season with pepper.
Spread the peppers and meatballs over them and sprinkle with the chopped parsley.