| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| June 1993 | 1 | Servings | ||
INGREDIENTS
| 1/3 | c | White-wine vinegar |
| 2 | T | Water |
| 2 | t | Salt |
| 1/2 | t | Sugar |
| 2 | t | Minced fresh tarragon leaves |
| or 1/2 crumbled | ||
| teaspoon dried | ||
| 1 | Garlic clove, minced and | |
| mashed | ||
| to a paste with 1/4 | ||
| teaspoon salt | ||
| 1/2 | c | Olive oil |
| 1 | lb | Medium pasta shells |
| 1/2 | lb | Shelled fresh or frozen |
| peas about 1 1/2 cups | ||
| boiled until tender | ||
| and drained | ||
| 2 | pt | Red or yellow pear tomatoes |
| or cherry halved | ||
| tomatoes or a combination | ||
| 1/2 | c | Shredded fresh basil leaves |
INSTRUCTIONS
In a large bowl whisk together the vinegar, the water, the salt, the sugar, the tarragon, the garlic paste, and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a kettle of salted boiling water cook the pasta until it is tender, in a colander rinse it well, and drain it. In the bowl toss the pasta with the dressing, add the peas, the tomatoes, and the basil, and toss the salad well. Serves 10 to 12. Gourmet June 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1556
Calories From Fat: 994
Total Fat: 113.5g
Cholesterol: 0mg
Sodium: 6680.5mg
Potassium: 4664.4mg
Carbohydrates: 125g
Fiber: 40.1g
Sugar: 37.6g
Protein: 36.3g