Athenas Spring Trumpette Food

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ATHENA'S SPRING TRUMPETTE



Athena's Spring Trumpette image

Athena Calderone of lifestyle brand EyeSwoon celebrates summer with her guest chef collaboration dish at The Sosta.

Provided by Food.com

Categories     < 30 Mins

Time 30m

Yield 1 serving(s)

Number Of Ingredients 16

1 teaspoon lime juice
1/4 teaspoon lime zest
1 teaspoon honey
1 tablespoon olive oil
1 teaspoon grapeseed oil
kosher salt
cracked black pepper
1 mini cucumber, sliced into 1/2 in thick rounds
1/4 cup strawberry, sliced
1/2 cup grape tomatoes, halved
1/8 teaspoon serrano chili, minced
1 teaspoon mint leaf, chopped (plus more for garnish)
1 teaspoon tarragon, chopped (plus more for garnish)
1 teaspoon crumbled goat cheese
flakey sea salt (to garnish)
1/4 lb trumpette pasta (or fusilli)

Steps:

  • To make the citronette.
  • In small bowl, whisk lime juice, zest, honey and slowly add oils to emulsify. Season with salt and pepper.
  • To make the salad.
  • In large bowl, add cucumber, strawberries, tomatoes, serrano, mint, tarragon and citronette.
  • Toss to evenly coat.
  • Cook trumpette in salted water until al dente, when cooked, run under cold water to stop the pasta from cooking. Add cooled pasta to the salad bowl and toss.
  • Garnish salad with goat cheese and more mint, tarragon, black pepper and flakey sea salt.

Nutrition Facts : Calories 680.2, Fat 20.4, SaturatedFat 2.8, Sodium 18.9, Carbohydrate 108.8, Fiber 7, Sugar 17.6, Protein 18.2

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