Herbed Summer Squash Pasta Salad Recipe

Herbed Summer Squash and Pasta Salad
Ingredients: makes 4 to 6 serving
8 ounces pearl couscous (also known as Israeli couscous) or other small pasta
4 tablespoons lemon infused olive oil, divided
1 medium onion, diced Kosher salt to taste
2 cups diced assorted summer squashed (about 1 ½ pounds)
½ cup coarsely grated Parmesan cheese
¼ cup lightly packed chopped fresh basil
¼ cup lightly packed chopped flat leaf parsley
Zest of 1 lemon
¼ cup fresh lemon juice
¼ cup pine nuts, toasted
Ground black pepper to taste
Crispy chicken Thighs (recipe follows)

Procedures:
  • Cook couscous according to package directions. Drain well, and pour into a large bowl. Toss with 2 tablespoons olive oil, and set aside, stirring from time to time.
  • In a large skillet over medium heat, heat ramining 2 tablespoons olive oil. Add onion and a pinch of salt, and cook, stirring often, until softened, about 8 minutes. Add squashes, and cook until crisp tender, about 5 minutes. Add to couscous
  • Stir in cheese, basil, parsley, lemon zest, lemon juice, and pine nuts. Salad should be quite moist, so drizzle with more oil if needed. Season with salt and pepper.
  • Serve slightly warm or at room temperature with crispy chicken thighs, if desired.

Crispy Chicken Thighs
Ingredients: make 4 to 6 serving
6 large bone in chicken thighs with skin (about 2 ¼ pounds total)
2 teaspoons kosher salt

Procedures:
  • Rise chicken, and pat it completely dry with paper towels. Gently pull loose skin so that it covers round top and sides of each thigh, taking care not to rip or tear skin.
  • On a wire rack set inside a rimmed baking sheet, arrange thighs in a single layer iwth sides not touching. Generously and evenly salt chicken. Place chicken, uncovered, in refrigerator for at least 4 hours and preferably overnight. ( the mor etime skin has to dry, the crisper it will be when cooked.)
  • Positon a rack in the upper third of oven, and preheat oven to 450 degree(use the convectin roast setting if you oven has it) roast until meat is cooked through and skin is very crisp and golden, 15 to 20 minutes(see notes). When meat is pierced with the tip of a small knife, juice should have no traces of pink. An instant read thermometer inserted into thickest part of thing(avoiding bone) should register 165 degree. Serve hot.
Herbed Summer Squash Pasta Salad Recipe
Note: don’t be alarmed if the chicken fat begins to smoke while you’re roasting these chicken thighs. Just be sure to use a rimmed baking sheet underneath the wire rack to preven oven fires.

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