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Pasta Salad With Honey and Thyme
Pasta Salad With Honey and Thyme

Pasta Salad With Honey and Thyme

by
This fresh pasta dish is perfect to serve for a light lunch during the spring and summer. The salty anchovies give the simple dish a burst of flavor, while the seasonal veggies make it a healthy, fiber-rich meal. A touch of sweet honey and fragrant thyme is unexpectedly delicious.
Prep Time:
Cook Time:
Total Time:
Yield: 4 portions

Pasta Salad With Honey and Thyme Instructions

Ingredients

  • 3 cups short pasta (Penne/Pacheri/Gigli)
  • 2 oz. dried oyster mushrooms
  • ¼ cup white wine
  • 1.5 cups cherry tomatoes, halves
  • 3 garlic ears, sliced thinly
  • 2 medium carrots, peeled and grated coarsely
  • 4 tbsp. + 1 tbsp. extra virgin olive oil
  • 6 anchovies in oil or vinegar, chopped
  • 5 tbsp. honey
  • 6 sprigs of thyme
  • Sea Salt
  • Fresh ground pepper

Directions

  1. Cook pasta to al dente in water and salt. Drain under cold water and reserve in a large bowl, tossed with 1 tbsp. olive oil.
  2. Rehydrate the mushrooms: add the mushrooms to a bowl, boil 1 cup of water and pour over the mushrooms, add the wine and let rehydrate until liquid is cold. Drain, squeezing with your hands to remove any excess liquid, and julienne. Reserve.
  3. Turn oven to 350 F.
  4. Arrange the tomatoes, carrots and garlic in an oven pan, season with salt and pepper, drizzle with 2 tbsp. of olive oil and cook for about 8 minutes. Remove and set aside to cool.
  5. Once cooled, transfer to a bowl, add another 2 tbsp. of olive oil, plus the honey, thyme, anchovies, and mushrooms, and mix.
  6. Toss with the cold pasta and serve (or reserve in the fridge, covered, until ready to serve).

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