Lately I've been carving out time to peruse A Simple Feast admiring the striking photographs and clever layout as much as the seasonable recipes.
I was inspired this morning due to the 90 degree day ahead to make a jump start on a summer favorite- pasta salad.
Rather than follow the same recipe in A Simple Feast, I used the main idea along with some of the ingredients as inspiration to make pasta salad with what was already in my kitchen, then followed the cookbook's vinaigrette recipe to lightly dress the pasta.
Next time I'll follow their recipe to add to my pasta repertoire.
Next time I'll follow their recipe to add to my pasta repertoire.
My version of summer pasta salad ( I usually use whatever is on hand and in season).
8 ounces penne pasta
pint of organic cherry tomatoes cut in half
2 cups of frozen peas cooked for 3-5 minutes then drained
mint leaves torn in small pieces
parmesan cheese shaved with a vegetable peeler
Vinaigrette recipe from A Simple Feast:
whisk 1/3 cup of olive oil plus more for tossing the pasta ( I used Olio Santo from California- really delicious)
finely grated zest and juice of 1 lemon
1 shallot, minced
1 garlic clove, minced
Freshly ground pepper
