Monday, June 20, 2011

PASTA QUEST…JUNE 20...SUMMER PASTA AL CRUDO


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:

Gus said...

Hmmm...Ok on the ingredients, not sure about the container.