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Sunday, May 16, 2010

Garlic Lover's Pasta Salad

I went to the Marin Farmer's market this morning, and made this fresh, easy, and delicious pasta salad with my purchases, plus a few staples I had at home. Serve chilled or warm.

  • 2 - 3 cups cooked al dente brown rice pasta
  • 1 Tablespoon veg. oil and 1 t balsamic vinegar, sauteed with two large bulbs and greens green garlic
  • Salt, pepper, and red pepper flakes to taste
  • Juice of one small lemon
  • Fresh roasted garlic (large, whole clove drizzled with oil, wrapped up tightly in foil and baked at 375 degrees F for about 25 min.) - squeeze out all the "meat" of the garlic out of the skins when cooled - they should be mushy.
  • About 1 pound fava beans in shell - prepared (shell the beans, put them in boiling, salted water for 1 minute, drain, then immediately put in ice water to stop cooking. Pierce each bean with your fingernail and pop out the beans, then add to the salad)
  • 6 large leaves chopped fresh basil
  • about 3 oz. fresh goat cheese, crumbled

Combine all the above and chill for a few hours. Then serve cold, or warm if desired. Pairs well with grilled, marinated chicken breasts.