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 metal 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!
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.