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Archive for June 25th, 2008

Martha Stewart, I love you. People can say what they like about you – I think you can really. cook. well.

I adapted a recipe of yours today, and the results were indescribably delicious. I’m in my full┬ámetal jacket salad mode, trying to experiment and find the most pleasing of summer salads to prepare and enjoy in this warm weather. I came home late from work tonight, and had my father over for dinner, too. The thought of being tied up in the kitchen preparing was something that I was not relishing. This dish was easy to assemble and put together, and everyone really loved it. Preparation time – one half hour! Enjoy!

Pasta insalata

1 cup frozen peas

10 ounces asparagus, trimmed and cut into 2 1/2 inch pieces

1 pound shell-shaped pasta (I used chicciole)

2 tablespoons plus 2 teaspoons extra virgin olive oil

1 shallot, finely chopped

1/3 cup dry white wine

3 tablespoons lemon juice

2 1/2 teaspoons coarse salt

2 cups baby arugula

1 cup grape tomatoes, halved

2 cups cooked boneless chicken, cut into bite-sized pieces (I used grilled chicken breast)

2 tablespoons grated soy parmesan

2 tablespoons fresh chives, chopped

freshly ground pepper

Cook the peas and the asparagus in boiling water until just tender, about 3 minutes. Drain.

Bring a large pot of water to boil. Cook pasta until al dente. Drain, and reserve 1 cup of cooking liquid.

Heat 2 teaspoons oil in a large skillet. Add the shallot and saute until softened and translucent. Add the wine, bring to a boil, and cook until reduced by half. Add the lemon juice, peas, asparagus, pasta, and the 1 cup reserved liquid. Sprinkle with 1 teaspoon salt and toss well. Add the arugula,tomatoes, and the chicken; toss. Top with the soy parmesan and chives. Drizzle with the remaining 2 tablespoons olive oil, sprinkle with 1 1/2 teaspoons salt and season with pepper.

Serve with your favorite bread. Makes 4 large servings.

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