Casrecce Salsa Verde

Recipes
Written By Miki Schiefelbein

Our Farmers Market pasta salad. Featuring Broders’ pasta and local Minnesota produce!

 

The inspiration from this dish comes from our Chef Della Cucina, Brent, and his love of Farmers Market season in Minnesota. You’ll find a full harvest basket of veggies and herbs in this pasta salad - perfect for a summer dinner party.

 

CASARECCE SALSA VERDE

Serves: 6 as a main or 8 as a side

Cook/Prep Time: 40 minutes

INGREDIENTS

For The Salad

  • 1 lb (1 bag) Broders’ Casarecce Pasta

  • 2 medium zucchini, sliced lengthwise

  • 1 bunch asparagus, trimmed

  • 1 bunch scallions or spring onions

  • 1 cup snap peas (~ 4oz)

  • 1 cup green beans (~ 4 oz), trimmed

  • 1 medium cucumber

  • 1 container (~ 8oz) bocconcini (fresh mozzarella), drained

  • ½ cup grated or shaved Pecorino cheese

  • 1 lemon, halved

  • Handful of fresh basil

  • Olive oil, salt, red pepper flakes

For The Salsa Verde

  • 1 ¼ cup mixed fresh herbs (mostly parsley, plus basil and mint), finely chopped

  • 2 tablespoons capers, chopped

  • 1 clove garlic, minced

  • Zest and juice of 1 lemon

  • ½ cup extra-virgin olive oil

  • Salt and red pepper flakes to taste

MAKE IT

1. Make the salsa verde. Stir together the herbs, capers, garlic, lemon zest and juice, and olive oil. Season with salt and a pinch of red pepper flakes. (You can also pulse it in a food processor.) Set aside.

2. Cook the pasta. Boil the casarecce in well-salted water until al dente. Drain, rinse under cold water to cool, and toss with a little olive oil.

3. Grill the vegetables. Toss the zucchini, asparagus, and scallions with olive oil and salt. Grill (or use a grill pan or your broiler) until charred and tender. Let cool, then cut into bite-size pieces. Grill the lemon halves cut-side down too, if you like.

4. Blanch the peas and beans. Boil the snap peas and green beans for 1–2 minutes, then transfer to ice water to keep them green. Drain.

5. Smash the cucumber. Whack it with the flat of a knife and cut into rough pieces — it soaks up more dressing that way.

6. Toss it together. In a large bowl, combine the pasta, grilled vegetables, peas, beans, and cucumber. Add the salsa verde and a squeeze of the grilled lemon and toss to coat. Loosen with a little more olive oil if it looks dry.

7. Finish. Tear in the bocconcini, shower with pecorino, and tear basil over the top. Taste and adjust salt and lemon. Serve at room temperature.

Tip: Even better after resting 30 minutes, and it keeps for a day in the fridge — just bring it back to room temperature before serving

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Celebrate summer the Italian way...

Shop seasonal produce at your local markets then build your very own Italian inspired table with the addition of imported cheeses,specialty pantry products, dried pastas and more - found at the Broders’ Cucina Italiana marketplace.

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Miki Schiefelbein
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