Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 ounces | Cooked squid, thinly sliced (1 cup) |
| ¬ cup tomato vinegar (?) | |
| ¬ cup fresh lemon juice | |
| « tsp. salt | |
| ¬ tsp. freshly ground pepper | |
| 12 ounces | Capellini, cooked al dente (5 1/3 cups) |
| « cup diced red onion | |
| « cup cooked peas | |
| « cup thinly sliced shiitake mushrooms | |
| ¬ cup pesto sauce | |
| 4 eaches | Crussy whole-grain rolls |
| 1 each | In a medium-size bowl, combine the squid, vinegar, lemon juice , |
| 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