Friday, July 27, 2012

Chef Chuck's Pasta with Mixed Greens


Pasta con Verdure Miste

The perfect summer salad, mixed greens and farfalle, of course you could use a similar pasta.  The greens were a mixture of organic baby greens and fresh basil.  A light dressing of fresh lemon juice and your best olive oil makes this summer salad delicious. 

 Pasta with Mixed Greens

1 pound farfalle pasta 
1 cup cherry tomatoes, halved
1/2 onion, thinly sliced
1/4 cup Mozzarella, cubed
1/2 cup parmigiano cheese, grated
5 ounces mixed green salad
a few mushrooms, thinly sliced
 6 basil leaves, thinly sliced
Dressing
2 tablespoons fresh lemon juice 
4 tablespoons olive oil
1/4 cup pasta water
salt and pepper

Prepare salad by using greens, tomatoes, onions, cheeses, mushrooms and basil leaves.  Whisk all the ingredients for the dressing, set aside.  Cook pasta in boiling well salted water till al dente.  Reserve about a 1/4 cup of pasta water, drain pasta and put on salad.  Pour dressing and pasta water over salad and mix, season to your taste with salt and pepper.
Ricette by Chef Chuck's Cucina

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