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Mary Beth

Lasagna Noodle Salad

  • Lasagna noodles
  • 3 Tablespoons Olive Oil
  • ½ cup Pine Nuts
  • ¼ cup Shallots or Red onions
  • 1 large Bell Pepper, seeded
  • ¼ Pound pea pods
  • 1 cup Shredded Parmesan Cheese
  • Balsamic vinegar, olive oil, salt, pepper to taste.

In a frying pan, over medium heat, stir in 3 Tablespoons Olive Oil, ½ cup Pine Nuts & ¼ cup Shallots or Red onions. Heat a couple of minutes until nuts and shallots are golden brown.

Add 1 large Bell Pepper, seeded, stemmed and cut into slivers. Stir often until Bell pepper is limp. Remove from heat.

Boil the Lasagna noodles until tender to the bite. Remove from heat and drain. Add cold water to pan and let Lasagna noodles (8 0z) stay in pan until used.

Return pepper mixture to heat and add ¼ Pound pea pods and cook until pea pods turn bright green. Pour this mixture over drained pasta in bowl. Add 1 cup Shredded Parmesan Cheese Balsamic vinegar, olive oil, salt and pepper to taste.

Lift with 2 forks and mix together all.