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GALLAGHER'S
PASTA PRIMAVERA
An excellent light pasta salad from Kathy Gallagher's Restaurant in
Beverly Hills.
1 lb. corkscrew pasta
1/4 c. chopped basil
2 T. Pommery grain mustard
1 T. chopped garlic
1/4 c. olive oil
2 T. lemon juice
1/4 c. shredded Provolone cheese
1 T. Sherry wine vinegar
1-2 c. chopped cooked or uncooked vegetables of your choice
Red leaf lettuce
Grated Parmesan cheese
1. Cook pasta in boiling, salted water until cooked al dente or firm to
the bite. Drain. Rinse with cold water.
2. Combine basil, mustard, garlic, oil, lemon juice, provolone cheese
and vinegar in a bowl. Add to pasta. Toss to mix well.
3. Let stand in refrigerator overnight or several hours. Season to taste
with salt and pepper. Add raw or cooked vege- tables. Toss. Serve on bed
of red leaf lettuce and sprinkle with Parmesan cheese.
Note: Serve at room temperature to appreciate the true flavors of the
salad.
6 servings
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