![]() And the flavor was fresh, lively.perfect for a spring event. If you like cooking and creating, this was really nice. Yes it takes somewhat a lot of work for a pasta salad, but I enjoyed this part too. I really enjoyed this pasta salad! And it was a hit at our BBQ. The only part that made up for having to taste the rest of this dish was the sugar snap peas, but they too did not belong in this horrendous salad. The mint did not belong, the flavor of orange felt out-of-place, and overall the combination was absolutely disgusting. I saved a couple steps by using dried orange peel and frozen orange juice instead of fresh. I took the sugar peas off the heat before they charred, thus retaining their crispness. The ginger and char on the onions adding heat and smokiness. ![]() Serve pasta salad topped with remaining 1/2 cup basil and 1/2 cup mint and a drizzle of oil.Įxcellent, complex flavors. Step 5Īdd tomato mixture, sugar snap peas and spring onions, lemon juice, 1 1/2 cups basil, and 1 1/2 cups mint to pasta and toss gently to combine (you don't want to break up the tomatoes too much) season with salt, pepper, and more lemon juice if desired. Drain, transfer to a large bowl, and let cool, tossing around now and again to make sure it's not sticking. Transfer to bowl with sugar snap peas season with salt.Ĭook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Cook, tossing once, until charred, about 4 minutes. Add spring onion stems and bulbs, arranging in a single layer. Cook, tossing once, until charred on both sides, about 4 minutes. oil, then sugar snap peas, and shake pan so sugar snaps spread out in a single layer. Heat a dry medium skillet, preferably cast iron, over high. ![]() Slice bulbs through root end into quarters. ![]() Cut stems in half lengthwise, then cut crosswise into 2” pieces. Pluck out and discard thyme and orange zest. Roast, gently tossing mixture every 20 minutes, until tomatoes are tender and just bursting but still intact, 50–60 minutes. Toss garlic, thyme, orange zest, ginger, tomatoes, orange juice, oil, brown sugar, salt, and a pinch of pepper in a 13x9” baking dish. ![]()
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