Lemon Balsamic Vinaigrette with asparagus, fusilli, and smoked mozzarella

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Posted by in Recipes on Sep 25, 2012 . .

1 lb. slender asparagus, diagonally cut into 3 inch pieces
1/2 lb. fusilli or other shaped dry pasta
1/2 cup Olive Cart Lakefront Lemon Olive Oil
2 tbsp slivered garlic
1/2cup dry white wine (a pinot grigio, sauvignon blanc, etc)
1 large roasted red bell pepper and cut into ½ inch pieces
1 large roasted yellow bell pepper and cut into ½ inch pieces
1 cup seed and slivered plum tomatoes
1/4 cup coarsely chopped fresh basil
2 tsp chopped fresh mint
Sea salt and freshly ground black pepper
1/2 lb. smoked mozzarella cheese, sliced into thin rounds
1/4 lb. paper-thin slices of proscuitto or hot coppa salami
Garnish: Fresh basil sprigs
3 Tbsp Lemon Balsamic Dressing( recipe to follow)

Directions:
In large pot of lightly salted boiling water, blanch the asparagus until crisp-tender, about 2 to 3 min. Using skimmer, remove asparagus from pot and immediately run cold water over it to stop the cooking. Drain and set aside.

Return the asparagus water to boil. Add the pasta to the pot and cook until just al dente. Drain the pasta and immediately run cold water over it to stop the cooking. Drain, transfer to a large bowl, and toss with 2 tbsp of Olive Cart Lakefront Lemon Extra Virgin Olive Oil.

In a small saute pan, heat the remaining EVOO and saute the garlic over low heat until soft but not brown. Add the wine and increase the heat to moderate. Cook 3 to 4 minutes or until most of the wine has evaporated.

Combine the pasta with the asparagus, roasted peppers, tomatoes, basil, and mint. Add the garlic and wine mixture. Toss to combine. Toss with Lemon Balsamic Dressing. Season with salt and pepper to taste.

Serve the pasta surrounded by the mozzarella and prosciutto. Garnish with the basil sprigs.

Dressing:

2 Tbsp Olive Cart Lakefront Lemon Olive Oil
1 Tbsp Olive Cart South Haven 25 Year Aged Balsamic

Combine and mix til emulsified.
 

Last update: Sep 25, 2012
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