Pasta with micro green beans brightens any meal
When I first began my journey in the culinary world, I had no idea it would lead me here, catering and a restaurant. I was away from the only family I knew and I had two children and a husband that needed to eat each night. I studied bread making until I could make the most perfect pliable, soft dough with my eyes closed.
After each successful dish, I’d move on to the next new and exciting meal. When each night is a blank canvas and your only audience is your family, making mistakes had little bearing on success or fail. I mean, they couldn’t fire me and there was always another day to do better. The job had minimal pressure which is a great recipe for success even if it didn’t always come on the first try.
I loved eating out as it became a night of “research.” Whatever new and exciting culinary surprise that ended up on my plate became my week’s agenda and dinner for my family. It’s the rite of passage I inherit when I enter the world of food and are given the golden fork — yeah, that’s what I’m calling it — the golden fork of opportunity. I get to eat the food and love it, then I get to educate the world about that love. Back then, my world was my family. And when my extended family visited, they too, would enjoy whatever discovery I placed before them. Now, this is my career and the excitement I feel to find something new and deliver it straight to you is just as over-the-top, rollercoaster, feel good as it was the first day I learned to make delicious bread.
This is a pasta salad that’s served cold with micro fresh greens mixed in for a little added nutrition but also a snap and a crunch to give it that pop that makes you go, “Hmmm!” This brightens any gloomy day and so fitting for this time of year. It’s fresh tasting and worthy of calling sunshine over pasta with the green pesto and fresh greens I added. The contrast of the capers and feta cheese make this a delicious anytime dish, any day of the week.
PASTA WITH MICRO GREEN BEANS
1/2 pound cooked fettuccine
1 package of fresh micro greens
1 jar capers
1/2 cup crumbled feta
1/2 cup basil pesto
1 28-ounce can of diced tomatoes
1/4 cup apple cider vinegar
1/2 red onion
3 cloves garlic Parmesan cheese
In a food processor place the tomatoes, vinegar, garlic and onion. Pulse to roughchop and blend. Mix this with the cooked pasta. Mix in the micro greens. Place a generous portion of pasta mixture onto a plate. Top with basil pesto, capers, Parmesan and feta cheese.
Janet McCormick is the owner of Let’s Eat Cafe in downtown Huntington. More of her recipes can be found at www.10-minutemeals.com.