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Sunflower Living presents . . . Margaret’s Acini di pepe (pasta) with Veggies



   “The Well-Traveled Palate” is the title of the Chef’s Table article that recently appeared in Sunflower Living, fall 2013 magazine. When I interview Margaret Vinson, a student at Kansas State University majoring in Hotel and Restaurant Management, she shared information about her travels to Ireland and Italy.
     While in Italy during her junior year, studying at the Lorenzo de’ Medici’s Mediterranean Culinary Institute, she learned to prepare traditional dishes and came to appreciate simple but flavorful flavor combinations.
     Throughout our interview she offered this advice, “Make it your own.”  So when it came to her recipe I did change it up just a bit to suit my own taste — meaning I simply used a little less oil and vinegar.
     To read Margaret’s story and to see Lisa Eastman’s fantastic photos, click on — Sunflower Living, fall 2013 magazine (you'll need to scroll to pp. 20-25).
     The following info is from that article . . . but the photos (by no means professional) are all mine!

ABOUT HER RECIPE —  Margaret’s recipe, inspired by one she tasted in Italy, is light, refreshing, and can be made quickly using a minimum of ingredients — ideal for a college student who has limited time in the kitchen, or for anyone looking for a simple dish that is packed with flavor.

ABOUT THE INGREDIENTS
Pasta — Acini di pepe, about the size of tiny beads or peppercorns, was Margaret’s pasta of choice for this salad and she noted that Italian cooks often use small pastas in salads, sides and soups. “Couscous is another possibility,” she added. Although it did not originate in Italy this pasta is considered a staple in many of its regions and was the basis for the salad that inspired this recipe. Other pasta possibilities: orzo or pastina.

Veggies — The bright colors of the Italian flag are evident in this salad’s trio of vegetable additions. The dish that inspired this recipe actually used fava beans but because they are not available locally, frozen peas were used instead.

Oil and Vinegar — Rather than a heavy sauce or dressing, this salad’s flavors are enhanced with good quality but simple additions. Margaret learned that Italian cooks take special care in matching the sauce to the pasta. Heavy sauces go on sturdy pastas while light sauces, or just a drizzle of olive oil, go on the more fragile ones.

Sea Salt — Although fresh herbs and garlic often find their way into Italian cuisine, other times something as simple as a little salt is enough to enhance the flavors of the main ingredients.

Maggie’s Advice: “Always make it your own.” Change up the ingredients to suit your own taste. Interchange pastas, vegetables or even add herbs. Throw in cooked chicken, shrimp or meat and make this a main dish. And, she adds, “The measurements for this recipe do not have to be precise.” In the spirit of the Italian cook, let your sense of taste be your guide when making dishes such as this.

Recipe Name: Pasta Salad with Peas, Tomatoes and Onions (Acini di pepe con piselli, pomodore, e chipolle)
Approximate preparation and cooking time (start to finish): 30 minutes
Approximate # of servings: 6 to 8 servings
Serving Suggestions: In Italy, Maggie served this as a starter or first course. It was followed by a meat course consisting of grilled salsiccia (spicy Italian sausages) and unsalted bread that was grilled and then drizzled with olive oil and sprinkled with salt. For American tables, she suggests serving this salad alongside grilled brats. And, since it can safely be served at room temperature, pack it up for picnics or tailgate parties.

Ingredients:
1½ cups acini di pepe
Half of a red onion
1 cup cherry tomatoes
1 cup frozen peas
1 cup olive oil – divided use (I used just about ¾ cup total)
Sea salt
1 cup white wine vinegar (I used just about ¾ cup total)

Cooking Instructions:
1.  Prepare acini di pepe following instructions on the box or package, making sure it is cooked  "al dente" (firm but not hard); drain and set aside.
2.  While waiting for the pasta to cook, prepare all vegetables: slice onion into strips, slice tomatoes in half, and defrost peas.
3.  Cook each vegetable separately (to retain its own flavor) in a skillet. For each, start with 2 tablespoons olive oil and a pinch of salt . . .
·   cook and stir onions just until they are transulent.
·   cook the tomatoes for just a few minutes until they soften up just a bit; they should not wilt.
·   warm peas for just a couple of minutes in the skillet.
4.  To assemble: Place cooked pasta to a mixing bowl, add remaining olive oil and vinegar; toss. Then add in all vegetables and toss again. Taste and add additional salt if needed.
5.  Serve warm or at room temperature.

Recipe without photos . . .
Recipe NamePasta Salad with Peas, Tomatoes and Onions (Acini di pepe con piselli, pomodore, e chipolle))   6 to 8 serving
Approximate preparation and cooking time (start to finish): 30 minutes

Ingredients:
1½ cups acini di pepe
Half of a red onion
1 cup cherry tomatoes
1 cup frozen peas
1 cup olive oil – divided use (I used just about ¾ cup total)
Sea salt
1 cup white wine vinegar (I used just about ¾ cup total)

Cooking Instructions:
1.  Prepare acini di pepe following instructions on the box or package, making sure it is cooked  "al dente" (firm but not hard); drain and set aside.
2.  While waiting for the pasta to cook, prepare all vegetables: slice onion into strips, slice tomatoes in half, and defrost peas.
3.  Cook each vegetable separately (to retain its own flavor) in a skillet. For each, start with 2 tablespoons olive oil and a pinch of salt . . .
a.  cook and stir onions just until they are transulent.
b.  cook the tomatoes for just a few minutes until they soften up just a bit; they should not wilt.
c.  warm peas for just a couple of minutes in the skillet.
4.  To assemble: Place cooked pasta to a mixing bowl, add remaining olive oil and vinegar; toss. Then add in all vegetables and toss again. Taste and add additional salt if needed.
5.  Serve warm or at room temperature.

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