Yup, it’s way to hot to cook so here is a salad. 🙂 I’m calling this one Peas and Pearls Pasta Salad. Peas are self explanatory. Pearls because of the perlini mozzarella. you don’t need to use orecchiette pasta, however I think it looks cute when peas or perlini end up nestled inside them. Don’t have baby arugula? Baby spinach or even watercress would be good too.
Ingredients
2 cups shucked peas (frozen is ok)
2 cups snow pea pods
2 cups orecchiette pasta
1 cup perlini fresh mozzarella
4 tablespoons extra virgin olive oil
3 tablespoons white balsamic vinegar
1 garlic clove, finely minced
1 cup baby arugula
2 tablespoons fresh basil
salt and pepper to taste
Directions
Prepare a large bowl of ice water (to shock the veg to stop the cooking; keeps them fresh and green) and set a colander in it. Bring a large pot of generously salted water to a boil. Add peas and pea pods and boil until just tender (about 1 and a half minutes). Using a slotted spoon, transfer the peas to the ice water bath (maintain boiling water in the pot). Add the pasta to the boiling water and cook until tender but still firm to the bite, about 10 minutes (see package instructions; this may vary). Drain the pasta (do not rinse) and place in a large mixing bowl. Remove the peas and pea pods from the water bath and add to the pasta.
Add 2 tablespoons of olive oil, 1 tablespoon of vinegar and the minced garlic clove to the hot pasta and stir to combine. Let the pasta stand until it cools to room temperature.
Remove the peas and pea pods from the water bath and add the peas, pea pods, perlini mozzarella, baby arugula and basil to the pasta. Add the remaining olive oil and vinegar and season with salt and pepper to taste. Mix well. Serve at room temperature.
