Serve this light summery salad with crispy, homemade Parmesan Breadsticks (see recipe below).
4 cups (1 L) fusilli pasta
2 cups (500 mL) sugar snap peas or snow peas, trimmed
2 tbsp (30 mL) extra-virgin olive oil
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
4 oz (113 g) thinly sliced smoked turkey or smoked chicken, cut in strips
2 cups (500 mL) cherry tomatoes, halved
2 cups (500 mL) fresh basil, chopped
1/2 cup (125 mL) Parmesan cheese, grated
1/4 cup (60 mL) pine nuts, toasted
1 lb (500 g) pizza or bread dough
2 tbsp (25 mL) olive oil
1/4 cup (50 mL) Parmesan cheese, grated
In large pot of boiling salted water, cook pasta for 4 minutes. Add peas; cook until pasta is tender but firm, about 2 minutes. Drain and rinse under cold water; drain and transfer to serving bowl. Sprinkle with oil, salt and pepper; toss to coat.
Add turkey, tomatoes, basil and cheese; toss to combine. Garnish with pine nuts.
Parmesan Breadsticks: On lightly floured surface, roll out dough to 14- x 10-inch (35 x 25 cm) rectangle; cut lengthwise into 10 strips. Brush with oil; sprinkle with cheese, pressing to adhere. Twist each strip into spiral; place on greased rimmed baking sheet.
Bake in centre of 400 degrees F (200 degrees C) oven until golden and puffed, about 12 minutes. Makes 10 pieces.
Serving Size: 4