During the holidays, a fast, easy and sustaining dish of pasta is comfort food to all, the cook in particular.
Author of the article:
Julian Armstrong • Special to Montreal Gazette
Published Dec 19, 2017 • Last updated Dec 19, 2017 • 2 minute read
During the holidays, a fast, easy and sustaining dish of pasta is comfort food to all, the cook in particular.
Celebrated TV cook Lidia Bastianich has a new cookbook out, showing how to give an Italian-style party. This combination of pasta, vegetables, and mozzarella balls is one of 220 recipes in her 14th cookbook, Lidia’s Celebrate Like an Italian, with co-author and daughter Tanya Bastianich Manuali (Appetite by Random House, $45). Owner of four New York restaurants and Eataly food markets in four U.S. cities, Bastianich shows readers how to organize a party, cook much of the food in advance, entertain (if you wish) right in your kitchen, and have a good time at your party. Instructions are detailed, photographs good.
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This recipe, she says, is easy “to multiply,” keeps well and is economical. Her tip: prepare the salad completely several hours ahead of serving, but hold back half the dressing to toss in at the last minute.
Pasta Salad with Tomatoes, Mozzarella, and Green Beans
Serves 6
1 pound (500 g) fresh green beans, trimmed
1 pound cavatappi (corkscrew) or elbow pasta
2 pints (about 4 cups/1 L) cherry tomatoes, halved lengthwise
1 pound (500 g) small mozzarella balls (bocconcini), halved if large
1 cup (250 mL) loosely packed fresh basil leaves
1 cup (250 mL) loosely packed fresh flat-leaf parsley leaves
2 ripe plum tomatoes, seeded, cut in chunks
½ cup (125 mL) toasted almonds
2 cloves garlic, crushed
2 tablespoons (30 mL) red wine vinegar
½ cup (125 mL) extra-virgin olive oil
Bring a large pot of salted water to a boil and cook beans just until tender, six to seven minutes. Use a slotted spoon (or spider) to remove beans to a bowl of ice water to stop the cooking. Then drain, pat dry, and cut into thirds.
Add pasta to the same pot of boiling water and cook until al dente. Drain, rinse, and pat dry. Transfer to a large bowl and add beans, cherry tomatoes, and mozzarella.
Make dressing in a food processor. Combine the basil, parsley, plum tomatoes, almonds, garlic, vinegar and salt to taste. Process until smooth. With the machine running, add oil in a steady stream to make a creamy dressing.
Pour dressing over salad and toss well. Season with salt to taste and serve.
julianarmstrong1@gmail.com
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