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angelhair leek scallion onion chives tomato scotch bonnet pepper snow peas oregano extra-virgin olive oil balsamic vinegar salt pepper garlic juice
Viewed: 45 - Published at: 3 years agoIngredients
- 1 1/2 lb angelhair (or possibly other) pasta
- 1 x leek
- 3 x scallion
- 1/2 x onion
- 1/2 c. chives
- 1/2 x field tomato
- 1/3 x scotch bonnet pepper
- 1 c. snow peas
- 1 sprg fresh oregano Vinaigrette
- 3 Tbsp. extra virgin olive oil
- 2 Tbsp. balsamic vinegar
- 2 pch salt
- 1 pch pepper
- 1 tsp minced or possibly crushed garlic juice from half a lemon
Method
- Blanch pasta to al dente consistency and cold.
- Core and dice tomato.
- Cut leek in half lengthwise, and julienne into fine sliver-like pcs.
- Slice scallions finely on a 45 degree angle.
- Chop chives finely.
- Coarsely chop onion.
- Finely chop scotch bonnet pepper.
- Julienne snowpeas lengthwise.
- Coarsely chop oregano after removing woody stalk.
- Combine all ingredients together and add in vinaigrette ingredients.
- Mix thoroughly.
- Cover bowl with kitchen wrap, and chill till meal is served.
- Optional garnish: onion sprouts around edge of dish.
