It was too hot to use more than one burner on the stove today, and that one is reserved for the pasta pot. A quick look in the fridge for “must be used soon” ingredients revealed Asparagus and Arugula. Since the Asparagus can be prepared in the microwave, and the Arugula doesn’t need cooking, I realized I could come up with a summer dish with just a few additions, and not have to use a second burner on the stove.
SUMMER PASTA AL CRUDO
INGREDIENTS:
Medium Shell pasta
Asparagus, cooked al dente
Small cooked Shrimp w shell of and tails removed, chopped (25-30
Grape tomatoes halved…about ¾ cup
Arugula, chopped
Fresh lemon juice
Garlic, finely chopped
Fresh basil, thyme, and oregano, chopped
Olive oil
Salt and pepper to taste
PROCESS:
Nuke the asparagus for 2-3 minutes then cut into 1’ pieces. Mix all the ingredients in a bowel and allow to sit at room temperature for about an hour. Place the cooked and drained pasta in a serving bowel and mix in the “sauce” and serve.
COMMENTS:
I don't know what I enjoyed more, the thinking about how to do this, or eating it. Both have given me much pleasure. Obviously there is a lot of room for variations, depending on what is in your fridge!
1 comment:
Hmmm...Ok on the ingredients, not sure about the container.
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