Looking for a way to make meat-free eating exciting for your kids? Pick up Chef Matthew Locricchio’s Teen Cuisine: New Vegetarian, which has been chosen as a finalist for the 2013 International Association of Culinary Professionals Cookbook Award in the Children’s, Youth and Family category. This delectable pasta recipe is one of the cookbook’s 50 teen-friendly recipes.
Looking for a way to make meat-free eating exciting for your kids? Pick up Chef Matthew Locricchio’s Teen Cuisine: New Vegetarian, which has been chosen as a finalist for the 2013 International Association of Culinary Professionals Cookbook Award in the Children’s, Youth and Family category. This delectable pasta recipe is one of the cookbook’s 50 teen-friendly recipes.
Make-A-Scene Pasta
Serves 4 to 6
Ingredients:
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- 1 pound cherry or grape tomatoes
- 6 to 8 scallions
- 20 fresh basil leaves
- 1/8 cup extra-virgin olive oil
- 1-1/2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 8 ounces organic whole-wheat fusilli, penne, rotini, or spaghetti
- 2 ripe avocados
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Directions:
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- Wash the cherry tomatoes and remove and discard any stems. Cut the tomatoes into quarters, put into a large bowl, and set aside.
- Wash the scallions. Remove the root ends and any dark or discolored leaves.
- Cut both the white part and 3 to 4 inches of the green tops into small pieces and add to the tomatoes. Toss to combine.
- Wash the basil, shake off any excess water, and wrap in a paper towel to dry.
- Tear the basil leaves into small pieces and add to scallions and tomatoes.
- Add the olive oil, salt, and pepper to the bowl and toss well.
- Using the back of a metal spoon, lightly press the tomatoes to break them down and extract some of the juice. Toss again.
- Cover the bowl with a sheet of wax paper or plastic wrap and let it stand at room temperature.
- Cook the pasta until al dente according to package directions. Drain the pasta in a colander. Add to the tomato mixture. Toss to combine.
- Lay an avocado on the cutting board. With the tip of a sharp knife, start at the stem end and cut lengthwise down the avocado and up the other side. Remember that there is a large pit inside, so don’t try to cut through the flesh.
- Pick the avocado up and, holding it in both hands, twist it in opposite directions to separate the halves. Scoop out the pit with a tablespoon and discard. Scrape out the avocado pulp and cut into small chunks. Add it to the bowl with the tomato mixture. Repeat with the remaining avocado.
- Gently toss the salad until all the ingredients are combined. Arrange the salad on a serving platter. Serve warm or at room temperature.
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