Cook this: 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.