3 hours ago
Tuesday, August 5, 2014
Adding mint and hazelnuts to garden heirloom tomatoes is not the norm.
It's usually basil and balsamic, but I liked the lightness of this hot summer night meal for a welcome change.
Here is the deal:
The original recipe calls for frisee lettuce, but I didn't feel that it needed it at all.
The white beans make this a main course more than a side dish, and has a lot of protein.
I loved the crunch of the nuts and mint seems to be my new favorite herb this summer.
Ok, now that you've heard what I have to say.
Jewels of New York Summer Pasta Salad:
1/3 cup extra virgin olive oil
1 large lemon, juiced and zested
1 large shallots, minced
1 tbsp honey
1 large clove garlic, minced
1 pint, mixed baby heirlooms, halved
1 head of frisee, coarsely chopped (optional)
8 oz. (half a box) of orecchiette (little ears)
1 can cannellini or small white beans, rinsed and drained
1/2 cup chopped hazelnuts
1/2 cup torn mint leaves
Parmesan for garnish
Cook pasta in a pot of boiling salted water until tender but firm to the bite, stirring occasionally. Drain and toss with olive oil to coat, place in freezer for a couple minutes to cool (or rinse under cold water like a normal person).
Make vinaigrette by combining olive oil, lemon juice, zest, shallots, garlic, salt and pepper.
Combine the tomatoes, frisee and beans with the chilled pasta and dress lightly. Garnish with hazelnuts, mint and parmesan.
Taste and adjust seasonings.
Serve at room temperature.