Arugula Pasta and Portobello Salad
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Semolina flour||1⁄3 Cup (5.33 tbs)|
|Chopped fresh basil||1⁄2 Cup (8 tbs)|
|Chopped garlic||1 Tablespoon|
|Toasted pine nuts||2 Tablespoon|
|Olive oil||1 Tablespoon|
|Arugula||2 Bunch (200 gm)|
|Baby romaine lettuce head||1|
|Red leaf lettuce head||1|
|Portobello mushrooms||3 , stemmed and sliced|
|Olive oil||1⁄2 Cup (8 tbs)|
|Balsamic vinegar||1⁄4 Cup (4 tbs)|
|Grated asiago cheese||2 Tablespoon (For Garnish)|
To MAKE THE PASTA: In a medium bowl or food processor, mix all the pasta ingredients to form a stiff dough.
On a lightly floured board, knead the dough until smooth, about 3 minutes.
Divide the dough into 2 pieces.
Put each piece through a pasta machine until the dough is quite thin.
Cut the pasta into 2-inch squares, then cut the squares into triangles.
Place the triangles on a wire rack and let dry for several minutes.
To MAKE THE PESTO: In a blender or small food processor, process the basil, garlic, and pine nuts to a paste.
Add the olive oil and puree until smooth.
Cut or tear the arugula and lettuces into 3-inch pieces.
Place them in a salad bowl and keep refrigerated until you are ready to assemble the salad.
In a large pot of boiling salted water, cook the pasta for 2 to 3 minutes, or until al dente.
Meanwhile, in a large saute pan or skillet over medium heat, heat the oil and saute the mushrooms until tender, about 4 minutes.
Using a slotted spoon, transfer the mushrooms to the bed of greens, reserving the oil in the pan.
Whisk the balsamic vinegar into the oil in the pan and pour this vinaigrette over the salad.
Toss to coat the greens evenly.
Drain the pasta, transfer it to the bowl of pesto, and toss until coated.
Add the pasta to the salad.
Top the salad with Asiago shavings.