This summer, we've got a plethora of wonderful, organic veggies coming our way from our CSA (Community Supported Agriculture) program with Heartbeet Organics here on Prince Edward Island. It only seemed proper to put the beautiful purple kale, spinach and green onions/scallions from this week to use in a tasty summer dish! While homemade pesto is wonderful, the basil plants they gave me aren't quite big enough to make pesto yet, so I find it's easier to use the ready-made kind in order to whip together delicious meals, or BBQ side-dishes like this one. (Don't worry mom, we'll make some nut-free pesto this summer for you when you visit!) We like this salad plain, but since I live in PEI, land of lobster, it seemed appropriate to put some fresh cooked lobster meat on top of this salad. You can serve it with shrimp as well. Sprinkled with a few dashes of tabasco sauce, and it was fabulous! Enjoy!
Cook ~700 g gluten-free fusilli pasta in salted water, as directed on package (I used 2 packages of 340g Catelli GF Fusilli Pasta). I recommend tasting a noodle to make sure it's to your desired taste. I find gluten-free pasta often needs extra cook time. Drain, rinsing with cold water.
Mix pasta with:
3 Tbsp lemon-infused olive oil (OR 1 Tbsp lemon juice & 3 Tbsp olive oil)
2-3 Tbsp green pesto
While pasta is cooking you can prep the following:
In a small bowl, mix together: (* This amount makes a lighter sauce on the pasta, double, triple or quadruple this if you want a creamier salad)
3-4 Tbsp green pesto
1 Tbsp lemon juice
4 Tbsp mayonnaise
3/4 tsp fresh ground salt
3/4 tsp fresh ground pepper
Have ready to mix into the pasta:
1 - 1 1/2 cups frozen peas, thawed OR 1 - 1 1/2 cups diced celery
1 cup fresh spinach, stems removed & chopped
1 cup fresh purple kale, stems removed & chopped
1 - 2 Tbsp finely diced scallions/green onions
Gently toss pasta together with veggies & sauce. Add additional salt/pepper, as desired. You can serve this plain OR top with one of the following:
Fresh cooked lobster meat, chopped coarsely
OR
Fresh shrimp (shell-off), brushed with lemon-infused olive oil and BBQ'd until pink
Sprinkle with a few dashes of tabasco sauce, to serve. Enjoy!
We had it the next day topped with lobster & a few dashes of tabasco sauce. Delicious!
A yummy pesto salad made with increased amount of of pesto/mayo, as suggested below and using celery instead of peas. Delicious served immediately while warm, or you can chill before serving.
Pesto Pasta Salad (w/ Lobster or Shrimp)
Serves 6-8Cook ~700 g gluten-free fusilli pasta in salted water, as directed on package (I used 2 packages of 340g Catelli GF Fusilli Pasta). I recommend tasting a noodle to make sure it's to your desired taste. I find gluten-free pasta often needs extra cook time. Drain, rinsing with cold water.
Mix pasta with:
3 Tbsp lemon-infused olive oil (OR 1 Tbsp lemon juice & 3 Tbsp olive oil)
2-3 Tbsp green pesto
While pasta is cooking you can prep the following:
In a small bowl, mix together: (* This amount makes a lighter sauce on the pasta, double, triple or quadruple this if you want a creamier salad)
3-4 Tbsp green pesto
1 Tbsp lemon juice
4 Tbsp mayonnaise
3/4 tsp fresh ground salt
3/4 tsp fresh ground pepper
Have ready to mix into the pasta:
1 - 1 1/2 cups frozen peas, thawed OR 1 - 1 1/2 cups diced celery
1 cup fresh spinach, stems removed & chopped
1 cup fresh purple kale, stems removed & chopped
1 - 2 Tbsp finely diced scallions/green onions
Gently toss pasta together with veggies & sauce. Add additional salt/pepper, as desired. You can serve this plain OR top with one of the following:
Fresh cooked lobster meat, chopped coarsely
OR
Fresh shrimp (shell-off), brushed with lemon-infused olive oil and BBQ'd until pink
Sprinkle with a few dashes of tabasco sauce, to serve. Enjoy!
Ready to serve! This is great b/c since you've already run the GF noodles under cold water, you don't need to wait for your dish to chill before serving.
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