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Vegetable & Buckwheat Pasta Salad

(recipe, Williamsburg Farmers Market)

Introduction

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

Ingredients

  1. VEGETABLE SALAD:
  2. ½ lb. Oyster Mushrooms
  3. 1 Bunch (approx. 12 stalks) Asparagus
  4. 1 cup Roasted Virginia Peanuts
  5. ½ White Onion, julienned
  6. ½ cup Rice Wine Vinegar
  7. 2 Tbsp. Local Honey
  8. 1 Tbsp. Red Pepper Flakes
  9. 1 Tbsp. Soy Sauce
  10. PASTA:
  11. 1 lb. Buckwheat Noodles
  12. 1 Bunch Green Onions, trimmed and cut on the bias
  13. 1 cup Crumbled Feta Cheese

Steps

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