Wednesday, July 28, 2010

Waste Not, Want Not

While making my adorable circular Roasted Beet Ravioli, I accumulated quite the pile of pasta scraps.  Rather than toss them in the garbage, I decided to cook them for use in a pasta salad.  Granted, it won't be the prettiest pasta salad with all of the weird shapes, but it would make a great lunch to take to work.

After cooking the pasta (for just a few minutes), toss it with some olive oil and let it cool.  Add whatever you want.  I added some chopped sauteed swiss chard stems (also set aside from another meal), sauteed english peas, chopped fresh garlic scapes, some parmesan cheese, a little bit of whole grain mustard, white wine vinegar, salt, pepper, and herbs.  This will keep in the fridge for a few days, but any leafy greens should be added shortly before serving.


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