Friday, September 4, 2009

Porgy's Caprese Pasta Salad with Lemon Vinaigrette

On an extremely rare occasion and if the stars and moon are aligned, Porgy will actually make dinner. After watching Mostly Martha, a German romantic comedy all about food, he was craving pasta and decided to make Caprese Pasta Salad with Lemon Vinaigrette -- recipe from the Cooking Photographer. It looks simple enough but it took him forever since he barely knows how to cut parsley. However, it turned out refreshing and perfect for summer. Good job Porgy!

Lemon Vinaigrette

2 teaspoons finely grated lemons zest
¼ cup fresh lemon juice
¼ cup lightly packed fresh flat-leaf parsley leaves
2 garlic cloves, chopped
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1/3 cup extra virgin olive oil, plus more if needed to wet pasta

1 pound of fusilli pasta
1 pound diced ripe tomatoes
16 ounce tub fresh mozzarella pearls, drained
Lemon vinaigrette
Lots of fresh basil, chopped
Salt and pepper to taste

  • Blend the lemon zest and juice, parsley, garlic, salt, and pepper in a blender.
  • With the machine running gradually blend in the oil.
  • Season the vinaigrette to taste with more salt and pepper.
  • Cook the pasta according to the package direction, al dente, drain and rinse with cold water.
  • Move the pasta to a large serving bowl and toss together with the rest of the ingredients.
  • Top with grated pecorino cheese.

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