24 September, 2012

Pasta Primavera Salad | New Recipes from Moosewood Restaurant

Pasta Primavera Salad ingredients (14)
Makes 6 to 8 servings
1-lb. dried pasta shells or short tubes
2 Tbsp olive oil
2 garlic cloves, minced
3 cups sliced mushrooms (12-oz)
2 cups asparagus, cut into 1-inch pieces
1 cup green peas
5 medium tomatoes, chopped
3 Tbsp chopped fresh basil and 1 Tbsp olive oil or 4 Tbsp Pesto Genovese
2 Tbsp fresh lemon juice
1/2 cup freshly grated Parmesan cheese (1.5-oz)
1/2 cup chopped fresh parsley
1/2 cup thinly sliced sun-dried tomatoes (optional)
Salt to taste
Black pepper to taste

Pasta Primavera Salad directions
Cook the pasta al dente; drain and rinse with cold water.

Sauté the garlic in olive oil for 1 minute. Add the mushrooms and cook on Medium heat until just tender; remove from the heat.

Steam the asparagus and peas until tender. Toss all the vegetables with the pasta. Add remaining ingredients and toss well.

Serve at room temperature on lettuce, with extra Parmesan.

Moosewood Collective, New Recipes from Moosewood Restaurant (Berkeley: Ten Speed Press, 1987), xx.

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