Sesame, Snow Pea, and Shiitake Pasta Salad
by Ed Schoenfeld
Two kinds of green peas, sesame, ginger, and soy give this earthy pasta salad bold flavor.
Serves eight.
Kosher salt
1/2 lb. dried rolled, tubular pasta (such as cavatelli or strozzapreti)
1/2 cup frozen baby green peas
40 fresh snow peas (4 to 5 oz.), trimmed
3 Tbs. vegetable oil
1 cup thinly sliced yellow onion
1/2 lb. shiitake mushrooms, stemmed and sliced 1/4 inch thick (about 3 cups)
1 tsp. minced garlic
1 tsp. minced fresh ginger
Freshly ground black pepper
4 tsp. soy sauce
1 Tbs. rice vinegar
2 tsp. Asian sesame oil
1/4 tsp. granulated sugar
1/2 cup thinly sliced scallions (white and green parts)
2 Tbs. toasted white sesame seeds
Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook until barely al dente, about 1 minute less than package timing. Add the green peas and cook for about 30 seconds. Add the snow peas, stir, and immediately drain the vegetables and pasta in a colander set in the sink. Rinse with cool water to stop the cooking. Drain well, toss with 1 Tbs. of the vegetable oil, and set aside.
Heat 1 Tbs. of the vegetable oil in a 12-inch skillet over medium heat. Add the onion, shiitake, garlic, ginger, 1/2 tsp. salt, and a few grinds of pepper. Cook, stirring occasionally, until the onions are opaque and the mushrooms have released their juices, 3 to 4 minutes—don’t let the vegetables brown. Remove the pan from the heat, transfer the vegetables and any juices to a small bowl, and let cool to room temperature.
In another small bowl, whisk the remaining 1 Tbs. vegetable oil with the soy sauce, vinegar, sesame oil, and sugar.
In a large bowl, combine the cooled pasta and vegetables, scallions, and 1 Tbs. of the sesame seeds. Toss with the dressing and season to taste with salt and pepper. Serve at room temperature, garnished with the remaining sesame seeds.
Make Ahead Tips
You can prepare the salad up to 2 hours ahead.
nutrition information (per serving):
Calories
(kcal):
220;
Fat
(g):
8;
Fat Calories
(kcal):
70;
Saturated Fat
(g):
1;
Protein
(g):
6;
Monounsaturated Fat
(g):
3;
Carbohydrates
(g):
30;
Polyunsaturated Fat
(g):
3.5;
Sodium
(mg):
390;
Cholesterol
(mg):
0;
Fiber
(g):
3;
photo: Scott Phillips
From Fine Cooking 100
, pp. 69
July 9, 2009
