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Cook this: Israeli summer pasta salad

By Shereen Pavlides for The 2 min read
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Chef Shereen Pavlides combines all the ingredients in her creation of an Israeli summer pasta salad.

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Nancy Rokos|Calkins Media

Chef Shereen Pavlides’ creation of an Israeli summer pasta salad.

In this week’s edition of Cook This, chef Shereen Pavlides mixes up a cold salad with the added crunch of pistachios.

To watch Chef Pavlides make this dish, visit www.heraldstandard.com and click on the Food & Dining tab.

Israeli summer pasta salad

Yield: 10-12 servings Prep time: 15 minutes Cook time: 20 minutes

1/2 pound farfalle (bow-tie) pasta

1 cup Israeli couscous

kosher salt / fresh finely ground black pepper

2 tablespoons good extra virgin olive oil

juice of 1/2 a large lemon (2 tablespoons) + zest

For the Basil Aioli:

2 cups packed basil leaves – washed, dried well

1 cup mayonnaise

juice of 1/2 a large lemon (2 tablespoons) + zest, divided

2 tablespoons roasted, salted, shelled pistachios

1 large or 2 small garlic cloves – roughly chopped

kosher salt / fresh finely ground black pepper

1 1/2 cup frozen peas – thawed

1 pint cherry tomatoes – halved

1/3 cup roasted, salted shelled pistachios

3 green onions – dark green parts only, sliced (optional)

1/4 cup fresh basil leaves – thinly sliced

Bring salted water to a rolling boil in a 4-quart pot and bring 1 1/4 cup salted water to a boil in a 2-quart sauce pot. Add bow-tie pasta into the 4-quart pot and add Israeli couscous into the 2-quart pot. Return both to a boil. Boil bow-tie pasta until tender, 12-15 minutes. Reduce couscous to a simmer and cover. Simmer until liquid is absorbed, about 10 minutes. Drain bow-tie pasta. Remove pasta and couscous to a large bowl. Add extra virgin olive oil, 2 tablespoons lemon juice, zest and season with 1 teaspoon salt and 5 turns on the pepper mill. Toss well to absorb the oil and lemon juice. Toss periodically until cooled to room temperature.

Meanwhile: In a food processor fitted with the blade attachment, add basil, mayonnaise, 2 tablespoons lemon juice, 2 tablespoons pistachios, garlic, 1/2 teaspoon salt and 3 turns on the pepper mill. Puree until smooth and well combined, scraping down the sides as needed. Remove.

Fold in the lemon zest. Remove to a tightly sealed container.

Refrigerated until ready to use.

Will keep up to 1 week in the refrigerator. {Yield: about 1 1/4 cups}.

In the same bowl with the cooled pasta: add peas, tomatoes, 1/3 cup pistachios, green onions, basil and all of the basil aioli. Toss well to combine. Season to taste.

Serve in your favorite serving bowl.

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