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Pasta Salad with Endive Sauce
From Dorothy McNett's recipes at www.dorothymcnett.com. Serve this hot or cold, making it a great brunch salad as can be made ahead.
1 pound good quality pasta, interesting shapes such as fusilli, penne, orecchiette
Cook the pasta in boiling salted water until tender. Drain and place in a bowl, toss in the 1 - 2 teaspoons olive oil and set aside. In food processor or in a mortar and pestle, make a paste of the garlic, whole peppercorns, salt, fennel seeds, tarragon, endive, green onions and lemon zest. (Hint: if using the food processor, have it running and then drop in the cloves of garlic and the peppercorns so that they will chop up nicely before adding the remaining ingredients.) When it is paste-like, then add the olive oil and lemon juice. Pour into the pasta, tossing to coat nicely. Top with slivers of Parmigiano-Reggiano cheese.
Recipe created 1996-02-02.