Post by marlaoh on Jun 12, 2003 7:34:40 GMT -6
Orecchiette with Prosciutto and Asparagus
Presented by Marguerite Henderson
"A nice, light summer pasta salad with fresh market ingredients. "
Ingredients:
1 lb. orecchiette (ear shaped) pasta, cooked “al dente”, drained
¼ lb. prosciutto, thinly sliced and cut into julienne slices
1 lb. asparagus, cut into 1” pieces, blanched
2 cups frozen petite peas, thawed
½ cup toasted pinenuts
4 oz. arugula leaves
½ cup extra virgin olive oil
zest and juice of 1 lemon
2 cloves garlic, minced
¼ tsp. red pepper flakes
½ cup chopped fresh Italian parsley
2 tsp. Kosher salt
½ cup shaved Parmesan cheese
Method:
Place orecchiette in a large mixing bowl, stir in the remaining ingredients and stir gently. Taste for seasoning. Serves 4.
Presented by Marguerite Henderson
"A nice, light summer pasta salad with fresh market ingredients. "
Ingredients:
1 lb. orecchiette (ear shaped) pasta, cooked “al dente”, drained
¼ lb. prosciutto, thinly sliced and cut into julienne slices
1 lb. asparagus, cut into 1” pieces, blanched
2 cups frozen petite peas, thawed
½ cup toasted pinenuts
4 oz. arugula leaves
½ cup extra virgin olive oil
zest and juice of 1 lemon
2 cloves garlic, minced
¼ tsp. red pepper flakes
½ cup chopped fresh Italian parsley
2 tsp. Kosher salt
½ cup shaved Parmesan cheese
Method:
Place orecchiette in a large mixing bowl, stir in the remaining ingredients and stir gently. Taste for seasoning. Serves 4.