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
December 20th, 2009 at 10:59 am
A great idea for future recipes this. Thank you for sharing it. Have you noticed how so many people appear to be cooking again? I wonder if the lack of funds due to the current climate has something to do with it and we all appear to be cooking again! its great!