Balsamic Pasta

June 07, 2011 at 1:33 PM

Ingredients:

• 6 cups (1500 mL) pure Water with 1 tsp. (5 mL) sea salt (optional)
• 3 cups uncooked quinoa pasta spirals or corn pasta shells (750 mL)
• 1/2 cup each julienned red bell peppers, green peppers, carrots (blanched) and thinly sliced red onion (125 mL)
• Sauce 1 tbsp. dried basil (15 mL)
• 1/3 cup lemon juice (85 mL)
• 2 cloves garlic, minced
• 2 tbsp. capers (30 mL) (you will find them in the imported products section of your grocery store or at an Italian store)
• 1/2 tsp. grated nutmeg (2 mL)
• 1 tbsp. balsamic vinegar or lemon juice (15 mL)
• 1/2 cup light virgin olive oil, flax seed oil, or half of each (125 mL)

Preparation:

1. Bring water to a boil , add pasta and cook until al dente (tender but still firm to the bite). Drain, rinse in cold water, then place in a large bowl.
2. Slice all the vegetables and add to the cooked noodles.
3. In a food processor or blender, combine basil, lemon juice, garlic, capers, nutmeg, and vinegar. With the blender running, trickle in oil until dressing emulsifies. This recipe makes more dressing than you require for this serving of 4, so place it in a dark bottle in the refrigerator until next time.
4. Toss all ingredients together until well mixed and serve hot or at room temperature to 4 people.
5. If you choose to use flax seed oil in the dressing, then be sure not to heat it, instead simply toss it with the other ingredients just before serving.

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