|
Ingredients: 1 lb. mostaccioli 1/2 lb. Swiss chard 3 large garlic cloves 1/3 C olive oil 1/2 C feta l lb. fresh asparagus 1 tsp. lemon zest 1 lb. fresh salmon, poached or cooked, flaked 1 Tbs. fresh basil Method: Sauté swiss chard stalks in olive oil & garlic. Add leaves & continue to cook for 7 min. Roast asparagus in olive oil & fresh pepper. Cook pasta al dente. Combine pasta with 1/4 C olive oil & fresh pepper. Toss - it should not be dry. Combine asparagus, cut into 1/2 " lengths, with Swiss chard. Add salmon & lemon zest. Add lemon juice (1/2 lemon). Add feta. Add additional oil , salt and pepper to taste. |
Chyrel's Home Page