Monday, August 8, 2005
8 oz. whole wheat pasta, cooked in 3 cups boiling water with 1 tsp sea salt. Rinse until cold
2 Tbs chopped fresh herbs: basil, rosemary, thyme
3 cloves garlic, chopped
2 cups diced herloom tomatoes
1 cup baby greens (washed and cleaned)
4 thinly sliced crimini mushrooms
1/4 cup olive salad
1/8 cup Chablis wine
1 oz. shaved pecarino Romano cheese
2 Tbs good extra virgin olive oil
salt and pepper to taste
- Heat oil and add in products one at a time.
- Save tomatoes until last and then add just to heat tomatoes, not to cook them
- Then, toss in pasta and serve.