Post by chief_cook2 on Mar 4, 2003 19:24:11 GMT -6
2 Tbs (30 ml) butter
1 cup (250 ml) whole kernel corn, preferably fresh
1 lb (450 g) pasta of your choice, cooked according
to package directions and drained
1 cup (250 ml) finely chopped purple cabbage
4-6 scallions (spring onions), green and white parts,
chopped
3/4 cup (180 ml) mayonnaise
1 Tbs (15 ml) Dijon mustard
2 Tbs (30 ml) chopped fresh basil
Salt and freshly ground pepper to taste
Heat the butter in a small skillet over moderate heat and saute the
corn until tender, 2 to 3 minutes. Combine the corn, cooked pasta,
and remaining ingredients in a large mixing bowl and toss to
thoroughly combine. Serve chilled or at room temperature. Serves
6 to 8.
1 cup (250 ml) whole kernel corn, preferably fresh
1 lb (450 g) pasta of your choice, cooked according
to package directions and drained
1 cup (250 ml) finely chopped purple cabbage
4-6 scallions (spring onions), green and white parts,
chopped
3/4 cup (180 ml) mayonnaise
1 Tbs (15 ml) Dijon mustard
2 Tbs (30 ml) chopped fresh basil
Salt and freshly ground pepper to taste
Heat the butter in a small skillet over moderate heat and saute the
corn until tender, 2 to 3 minutes. Combine the corn, cooked pasta,
and remaining ingredients in a large mixing bowl and toss to
thoroughly combine. Serve chilled or at room temperature. Serves
6 to 8.