This salad was developed in the Avoca café in Suffolk Street, by the vastly experienced head chef John Dunne, for our gourmet salad bar. Delicious on its own as a light lunch or as a simple supper with some barbecued chicken, lamb or fish.
INGREDIENTS
serves 8
500g* De Cecco** pappardelle or fresh egg pasta
2-3tbsp Avoca or other good quality semi-sundried tomato pesto***
3 assorted [bell] peppers, cut into very thick slices
1 courgette [zucchini], sliced at an angle
1 red onion, peeled and cut into 8
1 bunch asparagus
1 punnet [pint-sized amount] very ripe cherry vine tomatoes or tomberries (miniature tomatoes)
50g pine nuts, toasted
100g Parmesan shavings ****
fresh torn basil leaves
3 tbsp extra virgin olive oil
sea salt
freshly ground black pepper
*** Semi-sundried tomato pesto
150g dry semi-sundried tomatoes
2 cloves garlic
30g basil leaves
pinch dried chilli flakes or 1/4 diced red chilli (optional)
1tsp drained capers in brine
1/2 teaspoon tomato purée
30g pine nuts
12ml olive oil
50g Parmesan, grated****
1tsp red or white wine vinegar
To make the semi-sundried tomato pesto
Soften the semi-sundried tomatoes in boiling water for 30 minutes and drain well. Place all the paste ingredients in a food processor exept the oil and gently mix using the pulse setting- then gradually add the olive oil in a steady stream until mixed. This will keep well in the fridge in a sealed container for up to a month and is great for marinating chicken breasts, delicious instead of butter in some sandwiches and makes a quick supper with pasta and some Parmesan shavings.
To make [the salad]
Cook the pasta in plenty of boiling water for about 6-8 minutes until al dente, less if you are using fresh pasta. Drain and rinse immediately under cold water. Drain again, then place in a large bowl and season with salt and pepper, add 2-3 teaspoons of the pesto … and mix well.
Put all the prepared vegetables into a bowl, season with a little sea salt and pepper and toss in the olive oil. Pre-heat a large griddle pan (this can be quite smoky, so open the window) or barbecue.***** Cook the vegetables turning from time to time, 2-3 minutes will suffice for the asparagus and courgettes, and 4-6 minutes for the peppers, aubergine and onions. Add the cooked vegetables to the pasta and mix well. Finally, add the cherry tomatoes, Parmesan shavings, the toasted pine nuts and the torn basil leaves. Taste and adjust seasoning.
To toast the pine nuts
Put on a flat baking tray under the grill [broiler]. Watch carefully, they burn easily.
To serve
Since the colours are wonderful serve this tasty pasta in a simple white dish.
AGAINST THE CLOCK It is possible to buy good quality chargrilled vegetables marinated in olive oil, however they are not as colourful as freshly charred (your salad will not look as good) but great if you are in a hurry.
* Here’s a gram converter for equivalent in cups.
** Any brand of pappardelle or similar egg noodle should be fine.
**** Parmesan cheese can be eliminated altogether if you prefer.
***** Roasting the veggies in the oven works perfectly well. Tenderer veggies need less time than the others.
Recipe copied from “A Year at Avoca: A Cookbook”
Published in Ireland in 2010 by Gloss Publications Ltd
Text and photographs © Avoca
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