I decided to mix up my salad streak, and throw some pasta into the mix. One could say that this is the fourth installment of my summer salads, but I've used pasta instead of fruit. Huh? Well, it has two of the three elements of the Anne food. summer salad formula (which you can read about with my Cantalope Basil Salad recipe). And the ratio of pasta to greens is low, so it's more a salad than it is a pasta. Plus the greens are fresh and raw, as they only wilt slightly when adding the hot noodles. And it's dressed like a salad, with no additional sauce to speak of. So I think it counts.
While you do need to turn on the stove to cook the noodles, the heat released into the room as a result is bearable. And it's really refreshing and summery while actually providing some substance, so it's totally worth it.
I recently discovered Jovial Gluten-Free Traditional Tagliatelle Egg Pasta from Italy, and I am in love. It's made from brown rice flour and eggs. That's it. And it tastes exactly like normal gluten-filled egg noodles. I recommending using egg pasta for this recipe, but you can use whatever you have on hand. I also really do like shape of the long, thick tagliatelle noodles with the greens, so use those if you can. Sometimes I don't care what shape I use, but in this recipe it makes a difference.
One final note, in case you missed my blurb on cutting basil into a chiffonade (also in my Cantaloupe Basil Salad post), a chiffonade is simply thinly sliced strips of fresh basil (or any leafy thing). Slicing the leaves helps to release their flavor. The best way to do this is to stack the leaves on top of each other, about 8 in a pile, and roll them lengthwise into a cylinder before slicing across with a sharp knife. It sounds more complex than it is.
TAGLIATELLE WITH FRESH GREENS
- 9 ounces dried Tagliatelle egg pasta (Jovial Gluten-Free Traditional Tagliatelle Egg Pasta!)
- 1 head radicchio, cored and chopped
- 2 ounces arugula
- 1 cup packed basil leaves
- 1 large clove of garlic, pressed
- 2 tablespoons freshly squeezed lemon juice
- the zest from 2 lemons
- 1/4 cup extra virgin olive oil, plus more for drizzling
- sea salt and freshly ground black pepper
- 3 ounces chèvre, crumbled
- 1/4 cup pine nuts, toasted
Cook your pasta according to package directions until al dente. Meanwhile, whisk together the garlic, lemon juice and zest, olive oil, a good pinch of salt and black pepper. Set the dressing aside.
Add the radicchio and arugula to a large bowl. Chiffonade your basil, and toss that in too. Drain your cooked pasta, and add it on top of your greens, along with the dressing. Toss to coat. Add the crumbled chèvre and toss so it melts slightly, and top with your toasted pine nuts. Drizzle with additional olive oil, and grind some more black pepper to garnish.