(NC)—Primavera is an Italian phrase meaning "spring style" and in culinary uses refers to fresh vegetables and herbs being added. Substituting broth for some of the oil in the dressing cuts down on fat and calories.
Preparation Time: 10 minutes Cooking Time: 13 minutes
1/3 cup olive oil 75 mL
1/3 cup white wine or white balsamic vinegar 75 mL
1/4 cup vegetable or chicken broth 50 mL
2 cloves garlic, minced 2
12 oz farfalle (bow tie) pasta 375 g
1 cup snow peas, halved 250 mL
1 cup asparagus cut in 1"(2.5 cm) pieces 250 mL
1 cup frozen green peas, thawed 250 mL
4 green onions, sliced 4
1/4 cup diced red pepper 50 mL
8 oz whole small or sliced 250 g
Medium sized fresh Mushrooms
1 cup halved cherry tomatoes 250 mL
1/4 cup Each chopped fresh basil and mint 50 mL
1/3 cup grated Parmesan cheese (optional) 75 mL
In small bowl whisk oil with vinegar and broth, add garlic, set aside to use as dressing. Cook pasta according to package directions or just until almost tender, about 10 minutes; add snow peas and asparagus and continue to cook another 2-3 minutes or until tender crisp; drain all in a colander and rinse quickly with cold water to cool slightly. Transfer to large serving bowl, and pour dressing over all. Add peas, onions, red pepper, mushrooms, tomatoes and herbs, tossing to mix well. Serve at room temperature, passing cheese to sprinkle on top if desired. Garnish with fresh basil and mint.
Makes 8 side servings
Tips: Substitute 1 pkg (300g) flax rotini for farfelle. When making pasta salads it is wise to add the dressing while the pasta is still warm so it can absorb the flavours better than if it is cold.
Variation: Add chopped chives, crumbled chevre, halved olives, diced hard cheese or cooked meat.
For more delicious recipe ideas visit Mushrooms Canada at www.mushrooms.ca.