00:00so i thought i'd show you how to make a very simple yet tasty spring pasta salad
00:04now into the bowl we are going to put beautiful cherry tomatoes three quarters of a pound i have
00:12some asparagus blanching and water just cook them until they're just tender and they're still bright
00:17green and now i'm they're in an ice bath so that they stop the cooking have to dry them off
00:23so
00:24these can be cut on a diagonal like this so this will all go right into the bowl with the
00:30tomatoes
00:31and the pasta is cooking it takes about um oh somewhere around seven to eight minutes so we can
00:38drain it you have to make it cold so now we have this and we can let this just drain
00:46a little bit
00:47into the bowl some lemon zest and the juice of two lemons and we have olive oil and your feta
00:56cheese
00:57and your beautiful watercress just the leaves and pasta that goes right in and you have a colorful
01:05healthy pasta salad this delicious whole wheat penne pasta with kalamata olives and lemon so drain your
01:14pasta shake out all the hot water and let the pasta cool so these olives should just be chopped up
01:20now
01:20in a big flat skillet heat a couple tablespoons of olive oil and we're going to put two cloves of
01:28garlic crush that garlic bruise it a little bit and add that to your oil and we're going to have
01:34according to your taste four anchovy fillets and they should just be coarsely chopped and a lot of
01:42capers and we will use like a large maybe a third of a cup or so now reduce the heat
01:49don't burn
01:49anything and just add the capers now add your olives you're only going to cook this for a couple
01:56minutes don't overcook the olives don't need to be cooked a lot maybe for two minutes or so put some
02:03peel right into the olives the zest of one lemon and we're also going to add the juice of the
02:09lemon and
02:10now we're just going to mix it with the pasta you can just put the pasta right into the pan
02:14so just
02:14toss your pasta like this add your cheese add your flat leaf parsley pour this all into a big serving
02:21bowl or onto a platter and here you have it jane the macaroni is done oh goody usually i don't
02:27rinse
02:27my pasta in cold water but because it's been cooked in salted water and because i want it cold to
02:34make
02:35into macaroni salad i ran a little bit of cold water over it um i like cucumbers in it because
02:40it
02:40adds a little crunch and a little odd flavor but what i like to do is take the seeds out
02:46of the cucumber
02:47you're going to be kidding no no it's easy you can take a knife like this and just cut the
02:52cucumber in
02:52quarters lengthwise and just gently cut out the seeds i am roasting the peppers right on the open flame
03:00she reported that to steve who's out of the barbecue and we have one yellow pepper that's been
03:07cored actually this is an orange pepper and all the seeds removed and you cut it like again no no
03:13this is fine okay this is fine yep i don't want it too much smaller than that yeah so one
03:17long pickling
03:18cucumber a japanese cucumber like this is plenty we have some lovely chives already cut up and the peppers
03:26once the skin is entirely blackened like that i wrap it up in a piece of paper towel like see
03:33i see
03:33and this sweats the skin the black skin off the red flesh so once this has a chance to just
03:41steam a little bit jane look i use the paper towel to pull off that skin and look how beautiful
03:47it is
03:48a lot of people put this underwater and they rinse off all the pepper taste for the dressing for the
03:54macaroni i always like to squeeze a fresh lemon right into the cooked macaroni on top of the
03:59vegetables of course don't forget salt and pepper oh this is so good this macaroni i'm just draining
04:05the pasta we're using a pound of very nice medium-sized shell pasta and we want to make sure that
04:13we cool
04:13it off completely because we're going to make a cold pasta salad with this in the skillet we're going to
04:21sauté some beautiful fresh small leeks that we found at the farmer's market pretty fresh corn i'm
04:29going to slice it right into the dish see if i can keep it there it's so easy to take
04:33corn off the cob
04:34like this it'll pick up all the flavors of the rest of the ingredients and be very nice now the
04:40pasta
04:41looks good doesn't it see this has a little bit of steam left in it just that touch of oil
04:46just to make
04:47it glisten add your corn now this is two and a half cups of corn kernels about four to five
04:52ears of corn
04:52depending on the size of the ears you're just going to really cook this until the corn is cooked
05:01add a little bit of freshly ground black pepper and if you like a large pinch of crushed red pepper
05:07flakes
05:07and i'm using an egg-shaped cherry tomato the tomatoes can go right in about a pint of cherry tomatoes
05:16a half a cup of basil leaves that you can just tear you can use opal basil or purple basil
05:22squeeze lemon
05:22juice just a quarter of a cup wish you could smell this it's really it's really nice so there isn't
05:30that
05:30pretty that gets added right to the pasta now remember if you're not on a diet you can add
05:39some of your favorite cheese a ricotta salata this is a sheep's milk cheese and just all over the top
05:47adds just a little authentic italian touch and just serve this right away if you want to start with that
05:54okay um and i'm just cutting some cauliflower into um sort of small florets because you'd want it to
06:00sort of match the shape of your shell and then that's just going to go all onto this and you
06:06don't
06:07mind a little crust on these croutons no i like to use the crust because i think you should use
06:10every
06:10bit i mean you could make those the day before as well if you wanted to it's great with day
06:14or bread
06:14i think it's a good usage for that so they're just going to go in there and then onto that
06:18tray
06:19we're going to put one can of drained rinsed and drained chickpeas okay in a single layer
06:27so you could use dry if you have them you could soak them you could soak them and do that
06:31as well
06:31um if you want to make a pasta in a few minutes pasta in a pinch this is what you
06:35do and then i'm
06:37going to add probably two tablespoons just to drizzle i eyeball it but it's about two tablespoons of olive
06:44oil and season with salt and pepper and i love this dish as well just as a side actually it's
06:50really delicious just i don't have i was eating it in the kitchen i hope you were i hope we're
06:54not
06:54short no a little olive oil on the on the no they just go in dry yeah and they only
06:59need 10
06:59this goes in for 25 minutes and they just go in for 10 so they can go in at any
07:04time i think
07:04there's one in there already done so uh so 10 minutes till crisp yeah just until it's like you
07:11know i think we have one don't we have one in here i think we've got some cauliflower and chickpeas
07:15in there so we've drained the pasta um the trick to good pasta as you know is to salt it
07:22um in the
07:23water when you're um before you cook it oh the chickpeas get uh like crunchy yeah they're really
07:28crunchy it's delicious so like give you a little bit of um chew so we're going to put that straight
07:32in
07:32here if you want to put that in martha so right with the shell right with the shells once that
07:37pasta's
07:38been drained let's go straight in yeah which is so nice and they smell so good and then that gets
07:48a stir and we put in two tablespoons i think you've already oiled this pasta but we put yeah i
07:53just put
07:54like one two tablespoons in plus the parsley about three tablespoons of chopped parsley and let's give
08:01that a good stir and then about the ricotta the ricotta well we can actually as we put that on
08:06top
08:07actually we serve it we can serve it now and put that on top with the croutons oh okay so
08:11let's put
08:11it on this um plate all right so you can serve it family style or just individually it doesn't matter
08:23but i like it family style and you could serve it out of the pot yeah if you're plating but
08:28but it's so
08:29pretty when you put it on the platter so pretty boy how beautiful see look it's so generous that we
08:35sit that is that's a lot so this serves like what four people four to six yeah okay and then
08:41the croutons
08:41we're just going to put those on top and if you just want to sprinkle those and then just like
08:46a
08:46dollop of that on top and i would suggest serving the a bit more ricotta to the table so people
08:51can help
08:51help themselves and that's the dish
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