This week, a perfect pasta primavera, dish made with fresh vegetables from the local farmers markets. Also, learn how to recycle your boxed wine bags and keep things cool for your next summer picnic.
In a large saute pan heat 1/4 cup olive oil
Add 3 garlic cloves, smashed and minced, 4 scallion , sliced
8 oz. asparagus cut in 1/4 inch pieces,1 cup sugar snap peas
Cook 4 minutes over medium heat .
Add 1 pound of cooked Barilla Plus Angel Hair with 1/2 cup of pasta water
Add 1 cup Ricotta, a pinch of hot pepper
Add 1/3/cup each of parsley,basil and mint
Add lemon zest
Top with grated parmesan and shaved asiago cheese
Drizzle with olive oil, garnish with whole cherry tomatoes and serve
PORK AND PORTOBELLO BURGERS
Mix 1 pound ground pork, 1 tablespoon minced garlic, 1 teaspoon of fresh rosemary, teaspoon of parsley and a pinch of salt.
4 portobello mushrooms, scrape out the gills drizzle with oil, sprinkle with salt pepper
Press meat mixture into the hallow of the portobellos
Grill meat side down, 4 minutes, turn 6 to 8 minutes
Temperature 145 degrees
Serve on a bun
Mix 3 tablespoons of panko, 1 chopped shallot, 3 chopped scallions, 1/4 cup parsley 1/4 cup mayonnaise,
1 tablespoon lemon juice ,1 teaspoon dijon mustard, salt and pepper to taste and cayenne pepper
Cut 11/4 pound of skinless salmon into 1 inch cubes,
Puree in a food processor and mix into the panko mixture
Make into 1/3 cup patties, coat with more panko
Saute in canola oil 2 minutes per side
Serve with lemon wedges and tartar sauce.
MARIO BATALI ‘S PASTA SALAD
Combine sautéed chicken breast strips with salt and pepper, chopped red onions, chopped green olives and raisins
Mix with Helman’s olive oil mayonnaise and orange juice
Add cooked, cooled farfalle, chicken strips and parsley
Season with salt and pepper
Garnish with orange zest.