Recipe serves 4
3 Cups uncooked campanelle pasta
3 hard boiled eggs
1 pint cherry tomatoes [cut 1/2]
3 1/2 tablespoons fresh herbs [cilantro, thyme, parsley, oregano, rosemary, sage, lavender]
1 tsp dijon mustard
4 Tbsp real mayo
1/4 tsp kosher salt
Dash ground pepper to taste
Bring 3 quarts of water to a boil then add eggs to cook to hard boil stage [about 10 minutes]
Add pasta cooking 13 minutes and drain pasta and eggs. Run cool water over paste to stop cooking process
Place pasta in serving bowl. Chop tomatoes in half add to pasta, dice eggs into small sections and add to pasta
Clip your preference of herbs from your garden to total 3 1/2 Tbsp, chop well and add to pasta
Mix dijon, mayo, salt and pepper, blend and add to pasta.
Chill at least 2 two hours before serving
Sun, May 31, 2009
Recipes, Salads