Saturday, August 8, 2009

summer pea and roasted red pepper pasta salad

summer pea and roasted red pepper pasta salad

I’ve spent way too much time this summer trying to dream up a pasta salad that wasn’t boring, or predictable, or well, you know, the kind of familiar pasta salad territory you don’t need me to go over for you. Because I love a good pasta salad, I just don’t find them often. Usually, they’re missing the freshness you’d expect from something you eat in the summer, when the markets are bursting at the seams with peak-season produce. Often the dressing is a throw-away, either a too-plain vinaigrette or heaps of mayonnaise, lending itself to more of a mass than a salad. So I knew what I didn’t want, I just hadn’t figured out what I did.

fresh peas in pods

Not for the first time, the inspiration came from a little French restaurant in our neighborhood, which along with the usual deliciousness — roasted chicken, steak frites, mussels, yes please — always tucks some sort of straight-from-the-market freshness on the specials. It said “Five Bean Salad” but what arrived was a plate, no, platter of al dente shell peas and snow peas and skinny green beans and fat yellow beans and sugar snaps and cranberry beans and favas, tossed in a roasted red pepper sauce with little bits of chevre tucked within. It was like a plate of summer, and even though I am so not the finish-your-plate-even-if-you’re-full-type the thought of letting even one fresh pea go to waste felt even more wrong and so I ate the whole thing and look at that folks! I guess preggo finally has her appetite back. Or was emphatically craving green vegetables.

snow peas


shells

Needless to say, that dish went right into this salad, though I skimped on the beans because I lack a sous chef and no pasta salad should take hours to prepare. And you can get to the pasta and whatever peas or beans you have on hand and just stop there, or you can continue with a vinaigrette that might be my new favorite. Make extra, I think you’ll be glad you did.

peas nested in shells

One year ago: Key Lime Meltaways
Two years ago: Mixed Bean Salad

Summer Pea and Roasted Red Pepper Pasta Salad

This salad would also be fantastic finished with some slivered herbs, like basil, bits of soft goat cheese or crumbled feta or grated Parmesan, but really, it doesn’t need any of that to taste great. Promise.

1 pound of small pasta (I used shells because I imagined the peas would nest in there and gah, such cuteness)
1/4 pound snow pea pods, ends trimmed
1/2 pound fresh summer peas, which yielded about 1 cup once shelled
3/4 to 1 cup Roasted Red Pepper Vinaigrette (recipe below)

Bring a large pot of salted water to a boil and prepare a small ice water bath. Boil the snow pea pods for about two minutes, or until just barely cooked but still crisp. Scoop them out with a large slotted spoon and drop them in the ice water bath. Cook the peas for about 10 minutes (once again, this will be al dente, you can cook them longer if you prefer them softer), scoop them out with a large slotted spoon and plunge them into the ice water bath as well. Drain both peas. Cut the snow peas into thin slivers.

Add the pasta into the boiling water and cook it according to package instructions. Drain and let cool, then toss in a large bowl with peas and Roasted Red Pepper Vinaigrette, seasoning to taste.

Roasted Red Pepper Vinaigrette

Please don’t limit your use of this to just pasta salad, though, I can say with absolutely no bias that it is awesome in it, but that’s no reason not to toss this with white beans for a quick bean salad or what your choice mix of greens are.

I like to slow-roast bell peppers in the oven at 350 for one hour, giving them a quarter turn with tongs every fifteen minutes so they get evenly blistered — then letting them cool and peeling them. I know it’s faster to blacken them over a gas flame, but the pepper never gets as supple and sweet as I want it to, but hey, that’s just personal preference. You know, in case you wanted to know.

Makes about one cup of dressing

1 red bell pepper, roasted, skinned and seeded or the equivalent from a jar, drained
1/4 cup olive oil
2 tablespoons red wine vinegar (and up to 2 tablespoons more if you, like us, like that extra bite in your dressing)
1 tablespoon chopped shallot (about 1 small)
1/2 teaspoon salt
Several grinds of black pepper

Puree the red bell pepper in a food processor or blender as much as possible, then add the remaining ingredients and running the machine until the dressing is silky smooth. Adjust the vinegar level and seasonings to taste.


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