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Small pasta shells - 350 g
Whole green chillies - 2 cans (rinsed, seeded and chopped)
Pimentos - 75 g (drained and chopped)
Soured cream - 225 ml
Salt - 1/4 tsp
Dried oregano - 1/4 tsp
Chilli powder - pinch
Strong cheddar cheese - 90 g (grated)


  • Cook the pasta shells according to packet directions.
  • Meanwhile, place the chillies, pimentos, soured cream, salt, oregano and chilli powder in a large frying pan, and stir.
  • About 1 minute before the pasta is done, heat the sauce mixture in the pan over moderate heat. Drain the pasta thoroughly in a colander; add to the chilli and pimento mixture with the cheese, and toss thoroughly. Serve with a green salad.
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