2 cups fresh sugar snap peas
2 cups cooked gemelli or corkscrew pasta
1 cup grape or teardrop tomatoes, cut in halves
3 cloves garlic, minced
1 teaspoon black pepper
Freshly grated lemon peel
Chopped fresh parsley (optional)
Gremolata Dressing:
1/4 cup fresh lemon juice
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
2 cloves garlic, minced
2 teaspoons freshly grated lemon peel
1/4 teaspoon salt
1/8 teaspoon black pepper
Bring water to boil in large saucepan. Add peas; cook 2 to 3 minutes until crisp-tender. Drain; rinse under cold water.
Whisk Gremolata Dressing ingredients in small bowl until well blended. Toss 2 tablespoons dressing with pasta mixture. Set aside.
Combine 3 cloves minced garlic and 1 teaspoon pepper; press evenly onto beef steak. Place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 9 to 12 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
Carve steak into thin slices; season with salt, as desired.
1/4 cup fresh lemon juice
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
2 cloves garlic, minced
2 teaspoons freshly grated lemon peel
1/4 teaspoon salt
1/8 teaspoon black pepper
Bring water to boil in large saucepan. Add peas; cook 2 to 3 minutes until crisp-tender. Drain; rinse under cold water.
Combine peas, pasta and tomatoes in large bowl. Set aside.
Whisk Gremolata Dressing ingredients in small bowl until well blended. Toss 2 tablespoons dressing with pasta mixture. Set aside.
Combine 3 cloves minced garlic and 1 teaspoon pepper; press evenly onto beef steak. Place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 9 to 12 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
Carve steak into thin slices; season with salt, as desired.
Add steak slices and remaining dressing to pasta mixture; toss to coat evenly.
Garnish with lemon peel and parsley, if desired.
Shared by Mary Ann Hartley
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