String Bean Salad With Raspberry Vinaigrette

Serves 6-8

  • 2 lbs string beans
  • 3 cloves garlic, chopped fine
  • 2 cups cherry tomatoes
  • 1 cup roasted pine nuts or walnuts
  • 8 tbsp extra-virgin olive oil
  • 2 tbsp raspberry vinegar
  • Rosemary, chopped, to taste
  • Salt and pepper to taste

Boil the string beans for three minutes. Strain and place in an ice bath.

Sautee garlic until it begins to brown. Strain and dry the beans and place in a large salad bowl. Spoon the garlic over the beans. Place the nuts and tomatoes in the bowl.

Whisk together the oil, vinegar and rosemary with salt and pepper. Pour over bean mixture and toss well.


Bob Cuillo's Lemon Pasta

Serves 6

  • 2 lb fresh egg pasta
  • 4 Meyer lemons, zested and juiced
  • 1 cup heavy cream
  • 4 egg yolks
  • 1 cup parmesan cheese
  • Parsley, finely chopped

In low heat, cook the cream and egg yolks until just before boiling, stirring to ensure the mixture is well blended. Stir in the lemon juice, zest and cheese. Lower heat and simmer.

In a large pot, cook the egg pasta al dente. Drain well. Place the pasta in a large serving bowl and toss with the cream mixture. Top with more parmesan cheese and chopped parsley. Serve immediately.

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