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Vegetable & Buckwheat Pasta Salad

From the recipe box WFM Recipes by Williamsburg Farmers Market

Introduction

Berret’s Seafood Restaurant demonstrated this recipe at the Williamsburg Farmers Market Chef Tent on May 7, 2011.

Ingredients

	~	VEGETABLE SALAD:
	½	lb. Oyster Mushrooms
	1	Bunch (approx. 12 stalks) Asparagus
	1	cup Roasted Virginia Peanuts
	½	White Onion, julienned
	½	cup Rice Wine Vinegar
	2	Tbsp. Local Honey
	1	Tbsp. Red Pepper Flakes
	1	Tbsp. Soy Sauce
	~	PASTA:
	1	lb. Buckwheat Noodles
	1	Bunch Green Onions, trimmed and cut on the bias
	1	cup Crumbled Feta Cheese

Steps

VEGETABLE SALAD:
Clean oyster mushrooms and lightly chop.
Clean ½ inch off asparagus stalks, then cut in half.
Blanch mushrooms and asparagus in boiling water for 6 minutes. Place in an ice bath and set aside.
To julienned onion, add vinegar, honey, pepper flakes and soy sauce.
Combine and toss all ingredients.
PASTA:
Cook buckwheat noodles al dente in lightly salted and oiled water. Drain and chill.
Lightly toss noodles with green onions and feta cheese.
Plate 3-4 ounces pasta mixture. Top with 3 ounces marinated vegetables and serve.

This content is from the WFM Recipes collection.

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