Pasta: Using lemon grass turns this pasta dish into an example of fusion cooking. Hope the result will be pleasing to you.

FUSILLI WITH LEMONGRASS PRIMAVERA SAUCE:

 

 

 

1 lb. fusilli pasta

veggie mix:

    ¾ cups tender green beans                                      

    3 tbsp. young peas

    4 plum tomatoes, peeled, seeded and diced                        

    1shallot, finely chopped

2 stalks fresh lemon grass                                           

½ cup olive oil

grated rind of 1 small lemon + squeeze of fresh lemon juice

sea salt and black pepper                                            

chopped black olives to garnish

 

 

 

Trim lemongrass, crushed with the back of the cleaver and cut in half lengthwise; then slice finely. Heat olive oil in a saucepan over medium heat until hot and drop in lemongrass, mixing it with the oil. Remove pan from heat and allow lemongrass to infuse oil for 10 minutes.

 

Trim beans and cut into 1-inch lengths. Blanch in boiling water for 2 minutes. Add the peas and cook another minute. Drain and rinse in cold running water. Drain and dry on paper towels.

 

Meanwhile, cook pasta in a large pot of salted water until al dente. Drain.

 

Strain the infused oil through a sieve and discard lemon grass. Mix the oil with shallot, lemon rind and juice and the beans, peas and diced tomatoes. Add salt to taste. 

 

Add this mixture to cooked pasta and toss well together. Serve at once, garnished with chopped black olives.