Pizzoccheri And Crab Salad Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
3/4 lbs: Pizzoccheri noodles,
, (buckwheat) or Japanese
Buckwheat soba,
Noodles,
1/2 cup: Mayonnaise, regular or low
Fat,
1/4 cup: Fresh lime juice,
1/2 cup: , (packed) parsley leaves,
Chopped,
1/4 cup: Snipped fresh chives,
Salt and cayenne pepper to,
Taste,
4: Plum tomatoes chopped, (seeds
And all),
8: To 12 ounces, (net) lump
Crabmeat picked over or,
Cooked shrimp, cut into
1/2: -inch chunks,
6 Ears: fresh corn, steamed,
Kernels removed,
Lime wedges,
More chives for garnish if,
You wish,
Directions:
Boil the pasta until al dente, about 8 to 10 minutes.
In the bottom of a mixing bowl combine the mayonnaise with the lime
juice, parsley and chives. Season well with salt and pepper.
Add the tomatoes and seafood.
When the pasta is done, drain, rinse under cold water and pat dry.
Add to the mixing bowl and combine.
Serve with fresh steamed corn, off the cob, sprinkled over the salad
with chives if you wish and more lime wedges.
Yield: 4 servings
MONDAY TO FRIDAY SHOW #MF6710
Source from luhu.jp
In the bottom of a mixing bowl combine the mayonnaise with the lime
juice, parsley and chives. Season well with salt and pepper.
Add the tomatoes and seafood.
When the pasta is done, drain, rinse under cold water and pat dry.
Add to the mixing bowl and combine.
Serve with fresh steamed corn, off the cob, sprinkled over the salad
with chives if you wish and more lime wedges.
Yield: 4 servings
MONDAY TO FRIDAY SHOW #MF6710
Source from luhu.jp
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