Cold capellini with squid

Yield: 4 servings

Measure Ingredient
4 ounces Cooked squid, thinly sliced (1 cup)
\N \N ¬ cup tomato vinegar (?)
\N \N ¬ cup fresh lemon juice
\N \N « tsp. salt
\N \N ¬ tsp. freshly ground pepper
12 ounces Capellini, cooked al dente (5 1/3 cups)
\N \N « cup diced red onion
\N \N « cup cooked peas
\N \N « cup thinly sliced shiitake mushrooms
\N \N ¬ cup pesto sauce
4 eaches Crussy whole-grain rolls
1 each In a medium-size bowl, combine the squid, vinegar, lemon juice ,
\N \N Salt, and peppper and mix well.
2 eaches In large bowl, combine the cooked capellini and ¬ cup each of the

tomato, onions, peas, and mushrooms. Toss to mix well and then add 2 tbls. of the pesto sauce, again tossing to mix well. 3. To serve, divide the capellini evenly among each of the four bowls. Top with the seasoned squid and garnish with a sprinkle of each of the remaining tomato, onion, peas and mushrooms. Paint the edge of each bowl with the remaining pesto sauce and serve with the whole grain rolls. Makes 4 servings From the book: "Cook It Light" by Jeanne Jones AR/95

Submitted By APRIL ROCHE On 01-03-95

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