In the Kitchen: Chef Clive's Pasta Primavera Salad
Not only does summer mean lighter food, but you're starting to see plenty of garden vegetables. Chef Clive Wanstall, Chef Instructor at LCC, has a recipe that incorporates these fresh delights. Chef Clive also shows some technique on cutting these vegetables. And while we use cricket pasta for this dish, you can use any fusilli pasta.
IN THE KITCHEN | Cooking with crickets
Chef Clive’s Pasta Primavera Salad
Serves four to six
- 8 ounces Fusilli Dry Pasta (Pasta Gardner Cricket Pasta is recommended, but any Pasta Gardner pasta will work just fine)
- Half a Red onion, thinly sliced
- One Bell pepper, cut into thin strips
- One Zucchini cut into Batons (Sticks)
- Six ounces Asparagus, cut into two inch lengths
- Three carrots, with tops - Washed Thoroughly
- 1/4 cup olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon fresh Oregano
- One cup cherry tomatoes, halved
- 1/4 cup grated Parmesan
Cook the pasta in a large pot of boiling salted water until al dente, (tender but still firm to the tooth), about 4 to 5 minutes for cricket pasta.
While pasta is cooking, peel carrots and then use peeler to pare the carrots into ribbons. Finely chop the carrot tops
Get back to the pasta. Drain, do not rinse.
Allow to cool down..
Toss the pasta with the vegetables, Oregano, carrot top and oil in a large bowl to combine well.
Taste and season the pasta with salt and pepper.
Sprinkle with Parmesan and serve immediately …or chill for later if you can wait.