A couple weeks ago, I had the opportunity to spend an evening with some fellow bloggers learning about Catelli’s Healthy Harvest Ancient Grains Pasta from none other than Chef Lynn Crawford!
Catelli’s new pasta is made with five ancient grains – quinoa, amaranth, teff, sorghum and millet. Currently available in Western Canada, the pasta is available in three cuts – Spaghetti, Spaghettini and Rotini.
We were so lucky to have Chef Lynn make us a couple of tasty treats. The first was Rotini in a Marinara sauce topped with cheese and fresh mozzarella. The second was the Spaghettini, tossed with pesto and cheese. So delicious!
She shared some great tips with us – use the stems of cilantro, think salty sea when salting the pasta water, never rinse the pasta after cooking for sauces to better adhere to the pasta.
Chef Lynn then proceeded to show us how to make her Chilled Noodle Salad with Ginger Wasabi Dressing. We then headed to the kitchen to make it for ourselves.
It was such a fun and memorable evening! Want a chance to win a one year supply of Catelli Healthy Harvest Ancient Grains pasta? Enter below!
Chilled Noodle Salad with Ginger Wasabi Dressing
Prep Time: 10 min
Cook Time: 8 min
Servings: 4
Ingredients:
1 pkg (340 g) Catelli® Healthy Harvest® Ancient Grains Spaghettini
2 cups (500 ml) snow peas, thinly sliced diagonally
1 cup (250 ml) shelled edamame
1 small English cucumber
2 cups (500 ml) napa cabbage, finely shredded
1 cup (250 ml) red pepper, cut into matchsticks
3 green onions, thinly sliced
1 ripe avocado, sliced
1/4 cup (60 ml) cilantro leaves
2 tbsp (30 ml) black sesame seeds
Ginger-Wasabi Dressing:
1/4 cup (60 ml) seasoned rice vinegar
3 tbsp (45 ml) canola oil
2 tbsp (30 ml) soy sauce
2 tbsp (30 ml) lemon juice
1 tsp (5 ml) lemon zest
2 tsp (10 ml) brown sugar
2 tsp (10 ml) sesame oil
1 tsp (5 ml) grated fresh ginger
wasabi to taste
Instructions:
Cook pasta according to package directions; drain well. Rinse under cold water until well chilled; transfer to large bowl and set aside.
In a pot of boiling water, cook snow peas and edamame until tender-crisp. Drain and rinse under cold water until well chilled; set aside.
Meanwhile, halve the cucumber lengthwise and use the end of a spoon to scoop and discard seeds; cut cucumber into julienne strips.
Ginger-Wasabi Dressing: Whisk together rice vinegar, canola oil, soy sauce, lemon juice and zest, brown sugar, sesame oil and ginger. Season with wasabi to taste.
Add cucumber, snow peas, edamame, napa cabbage, red pepper, green onions and avocado to noodles; toss with enough dressing to coat.
Garnish with cilantro leaves and black sesame seeds.
Tip: If you have time, you can chill the noodle dish by refrigerating for 1 to 4 hours.
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