PASTA SALAD WITH BOWLS

[Guest guest]

VEGETARIAN PASTA SALAD WITH BOWLS

 

4 large green apples, peeled and diced

2 tablespoons lemon juice

2 cups apple cider

1 cup Parmesan cheese

2 cups walnuts, shelled

2 ounces balsamic vinegar

2 ounces olive oil

salt and pepper

1 pound arugula, trimmed

1/2 pound grapes

1/4 red onions sliced

1/2 pound pasta shells

4 ounces Gorgonzola cheese, crumbled

 

Place half of the apples in a bowl with lemon juice and water to

cover. Place the other half of the apples in a small saucepan and add

the cider. Bring to a boil and then reduce the heat. Simmer until the

apples are tender (20 to 30 minutes).

Remove the apples from the heat and strain them, keeping the cider.

Puree the apples. Add the olive oil and the vinegar to the puree. Salt

and pepper to taste. Add some of the saved cider to taste. This is

your dressing.

Drain the remaining apples and toss them together with the walnuts,

pasta, grapes, arugula, onions, and dressing. Serve the salad in the

bowls.

To make the bowls: Grind half of the walnuts into a powder. In a

nonstick pan over low heat, sprinkle 1/4 cup Parmesan to cover the

surface. As the cheese melts, add 1/4 cup of the ground walnuts. When

the edges become golden brown, peel them away from the pan with a

rubber spatula. Flip them over slowly and place them in a 6-inch bowl.

Allow to cool and harden. If your bowl tears during the flip, place it

back into the pan and use more cheese to seal the split.

Serve the salad in the bowls.