Caprese Pasta Salad I

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Here’s a take on an Italian classic from Michael White, the manager chef and a partner at Convivio in Recent York Metropolis.

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  • 1 lb. asparagus, thinly sliced lengthwise (exercise a vegetable peeler)
  • 8 oz. shirataki noodles, rinsed and drained
  • 3 astronomical heirloom tomatoes, chopped
  • 1/2 c. green peas, cooked
  • 1 c. diced fresh mozzarella
  • 1/4 c. chopped fresh basil
  • juice of 1 lemon
  • 1/3 c. extra-virgin olive oil
  • salt
  • freshly ground shaded pepper


    1. Step 1Cook dinner the asparagus in boiling salted water for 3 to 5 minutes. Take the slices with a slotted spoon, fall them into ice water, and then drain them.
    2. Step 2Explain the noodles within the pot of boiling water for 30 seconds to warm them. Then drain the noodles and set them in a astronomical bowl. Add the asparagus and the best ingredients–the tomatoes, green peas, mozzarella, basil, lemon juice, oil, and salt and pepper–and toss all the pieces collectively.
    3. Step 3Aid with mayonnaise mixed with minced garlic and lemon juice.

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