PASTA
Pasta Salad Primavera
Recipe adapted from Sable & Rosenfeld Elegant Entertaining Cookbook
This pasta is bright, colorful, and alive with fresh garden flavors. I serve it all summer long with
slivers of prosciutto ham, a pepper mill, and a large chunk of Parmesan for those who want to
grate extra on this delicious dish. For a special touch, serve with Garlic Bread hot from the oven.
· 2 tbs. sweet butter · 2 shallots, minced · 1/4 cup fresh green peas
· 1 medium zucchini, cut in julienne strips · 2 medium carrots, cut in julienne strips
· 1 large tomato, seeds and liquid removed, diced · 1/4 cup dry white wine · 1/2 lb. spaghettini noodles
1. In a small skillet heat butter; add shallots, sauté over low heat for 2 minutes.
Add peas, zucchini, carrots, tomatotes, and wine. Cook 5 minutes.
2. In a large pot of salted boiling water, cook noodles for 6 minutes, or until al dente. Drain thoroughly.
3. In a large salad bowl, combine noodles and vegetable mixture.
Dressing
· 1/4 cup mayonnaise · 1/4 cup olive oil · 1/4 cup chopped fresh parsley
· 1 clove garlic, finely chopped · 1 tsp. white wine · 1 tsp. dried oregano
· 1 tsp. dried basil · 1/2 tsp. salt · 1/4 tsp. freshly ground black pepper
· juice and rind of 1 lemon
Garnish
· 2 tbs. grated Parmesan cheese · 2 slices prosciutto ham, sliced thinly
1. In a blender or food processor, combine mayonnaise, olive oil, parsley, garlic, wine, oregano, basil,
salt, pepper, lemon juice and rind. Process 1 minute, until mixture forms a smooth sauce.
2. Pour dressing over noodle-vegetable mixture; toss gently. Refrigerate. At serving time sprinkle
generously with Parmesan cheese and garnish with prosciutto ham. Makes 4 servings.
Table Setting Suggestion
For a springtime patio lunch, fill a six-inch rose bowl with Grape Hyacinth and place it on a
round bed of Galax leaves in the center of a round table with a white linen tablecloth.
Tuck a single stem of the Grape Hyacinth between each silver napkin ring and a crisp white linen napkin.
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DESSERT
Sable & Rosenfeld Tipsy Chocolate & Cappuccino Sauce
drizzled over vanilla ice cream and topped with fresh raspberries
