Monday, July 7, 2008
This easy Italian-style gathering of green vegetables, pasta and button mushrooms takes zing from lemon and a slight bite from mustard. Serve cold. Recipe makes 4 to 6 servings.
6 1/2 ounces (200 g) of fresh spinach spiral pasta or 5 ounces (150 g) dried
4 ounces (125 g) shelled fresh green peas, blanched
4 ounces (125 g) small string-less green beans, blanched
6 1/2 ounces (200 g) asparagus cut into 1 1/2 inch (4 cm) lengths, blanched
6 1/2 ounces (200 g) broccoli florets, blanched
2 small zucchini (courgettes) sliced diagonally, blanched
2 ounces (60 g) snow peas, blanched
2 ounces (60 g) button mushrooms, halved
1/4 cup (60 ml) olive oil
1 1/2 tablespoons fresh lemon juice
1 teaspoon Dijon-style mustard
1 tablespoon finely chopped fresh tarragon
Freshly ground black pepper
1. Cook pasta in boiling salted water until al dente. Drain, rinse under cold water and drain again. Transfer to a bowl. Stir through a little olive oil to prevent the pasta from sticking together.
2. Add blanched vegetables and mushrooms to pasta.
3. Combine oil, lemon juice, mustard, tarragon and pepper. Pour dressing over vegetables. Toss lightly to coat. Can be served immediately, but is better if refrigerated for 1 to 2 hours first.