from one generation to the next
I served salmon prepared two different ways for Christmas dinner. We had gravlax cured in citrus vodka, and warm salmon steamed on a bed of dill. There was prawns and oysters, ham and chicken, aoli for the seafood, mango salsa for the meats, and salads, dressed rocket, simply dressed asparagus, and this delicious lemony pasta salad. I made it with best quality Italian gluten free pasta, a delicious match.
2 cups small dry pasta shapes
1/2 cup peas
1 zucchini, coarsely shredded
1/2 cup chopped preserved artichoke hearts
1 tablespoon capers, rinsed
Zest from 1 large lemon
1/2 preserved lemon, trimmed of pith and flesh
2 spring onions, thinly sliced
2 tablespoons chopped fresh mint
Small clove garlic, minced
2 tablespoons Parmesan oil
1 tablespoon lemon juice
Generous grinding of black pepper
Sea salt to taste
Mince the garlic with a little salt, add the oil and lemon juice, set aside.
Coarsely shred the zucchini, sprinkle 1 teaspoon of salt over and allow to drain for 20 minutes.
Cook the pasta according to the manufacturers instructions. Three minutes before the time is complete add the peas to the pot. When the cooking time is complete, drain the pasta and refresh under cold running water. Mix through the dressing, then stir in the spring onions, capers, lemon zest, finely chopped preserved lemon, artichokes, and mint. Rinse the zucchini, squeeze out as much water as possible then add to the salad. Season with a good grinding of black pepper and taste for salt.
This quantity will serve 4-6 as an accompaniment.