Quinoa Pasta with Salsa Verde, Gremolata and Tomatoes

Quinoa Pasta with Salsa Verde, Gremolata and Tomatoes - Recipe Finder

Quinoa Pasta with Salsa Verde, Gremolata and Tomatoes

Info

Course:
Main Course
Total Time:
Under 4 Hours
Skill Level:
Moderate
Cost:
Moderate

Top Chef Masters, Season 1, Episode 8, Elimination Challenge, Winning Dish

Yield

4 SERVINGS

Ingredients

QUINOA PASTA

1 pound quinoa spaghetti
6 cloves garlic, sliced
1 tablespoons capers, rinsed
1/4 teaspoon chili flake
6 each zucchini, cut julienne on Mandolin (length wise)
1 pint salsa verde
2 cups oven dried tomatoes
2 tablespoons gremolata, for garnish

SALSA VERDE

2 bunches (or 3 cups) fresh Italian parsley
1 bunch (or 1 cup) fresh basil leaves
12 cornichons
2 tablespoons capers, rinsed
4 garlic cloves, minced
1-1/2 cups mild extra virgin olive oil
Gray salt to taste
Fresh ground black pepper to taste

PINE NUT GREMOLATA

1/4 cup pine nuts, toasted
1/2 cup gluten free white crackers
1/4 cup parsley, minced
1 tablespoon minced garlic, sautéed lightly brown
1 tablespoon lemon zest

OVEN DRIED TOMATOES

2 pints heirloom cherry tomatoes cut in half
2 teaspoons gray salt
1/4 cup good quality balsamic vinegar
1/2 cup garlic cloves, sliced thin
1 cup basil leaves
Pinch chili flakes

Directions

QUINOA PASTA

Bring two gallons salted water to a boil. Add pasta to water, stirring to make sure it does not stick together.

In large sauté pan, sauté sliced garlic in olive oil, and add capers and chili flakes when garlic is light brown. Stop the garlic from cooking by adding one cup pasta water to the pan.

Drain pasta, add to pan with zucchini and salsa verde, spoon oven dried tomatoes around plate. Using tongs or a meat fork create a nest of pasta in the center of the plate and top with Gremlata.

SALSA VERDE

Bring a pot of water to a boil. Add herbs and blanch for 15 seconds. Drain into colander and submerge in ice water. When cool squeeze out all water and chop with a knife. Using a food processor or blender, blend all ingredients together, taste for seasoning and adjust consistency (with more olive oil) if need be.

PINE NUT GREMOLATA

In food processor chop pine nuts fine, gluten free cracker and parsley until fine and add other ingredients. Season with salt and pepper.

OVEN DRIED TOMATOES

Combine gently, spread cut on cookie sheet and put in 275 degree convention oven for two hours.