Today's version is a cold salad.
It starts out with gluten-free pasta, and a handful of green beans cut into thirds. The green beans were tossed into the pasta pot two minutes before the end of pasta cooking. This cooks them, but keeps them crisp.
The pasta and green beans were placed under cold, running water to cool them. Then they were mixed with blue cheese dressing, a shake of garlic granules, a mix of butternut squash and sweet potato, chunks of Stilton, a few chopped cherry tomatoes, and the remains of the cashew and pecans.
The verdict is today's concoction is better than the previous one. The blue cheese dressing coats the pasts much better. The quantity of butternut squash/sweet potato is better, but the previous butternut squash that was heavily roasted tasted better. (I saw cubes of seasoned squash and potato bought that to use.) I would like more green beans. The nuts are good. I prefer the cashews and pecans to the walnuts, but we think it would be better still with toasted pine nuts.
Over all, this is a good, easy meal to make, and it provides happy face and happy tummies. It's quick, provided the butternut squash has been pre-cooked. In the time the pasta takes to cook, the veggies, cheese and nuts can be prepared. There's even time to do a little kitchen tidy too!
No comments:
Post a Comment