Another good-mood morning. I hardly know what’s come over me, but I slept well, did some work, and am figuring out my shopping list for this afternoon. I found this recipe on The Jewels of NY site, and I thought it looked tasty, simple, and good for summer. I usually think pasta salads are bland or overly dressed with mayonnaise, but this one appears to avoid both pitfalls. The recipe calls for a lot of olive oil; I’ll probably use less and let you know how it goes. (As some of you know, I’m not a mushrooms kind of girl, but sometimes a girl has to compromise.) xo, m
Pasta Salad with Wild Mushrooms, Mint & Peas
Serves 4 as main dish
1 pound farfalle pasta, cooked and cooled (according to directions)
1/2 cup cooked peas (fresh or frozen)
1 pound dryad saddle mushrooms, cleaned and chopped (or any wild mushrooms)
12 field garlic bulbs, cleaned
1 cup extra virgin olive oil
2 tablespoons lemon juice
zest from one lemon
3 tablespoons champagne vinegar
2 sprigs fresh mint leaves, roughly chopped
1 sprig fresh rosemary, roughly chopped
2 tablespoons fresh thyme, roughly chopped
salt and pepper to taste
grated parmesan to taste
Heat 1/4 cup olive oil in a large skillet over medium heat. Add mushrooms and cook for 3 minutes. Stir in field garlic, thyme, rosemary, salt, and pepper. Cook for 3 more minutes. Remove from heat and add 1/4 cup olive oil and vinegar. Marinate in the refrigerator for several hours or overnight.
In a large bowl, toss together pasta, peas, mushrooms, lemon juice and 1/2 cup olive oil. Then add the mint leaves, zest and parmesan. Salt and pepper to taste. Cover with plastic and chill in the fridge. Let return to room temperature before serving.
Recipe adapted from Jewels of NY. Photo credit: Jewels of NY.