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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.