Kitchen Sink Pasta for Lunch

I didn’t expect this to be good or even consider a blog post today.  I am behind on other blog posts.  Waiting for information.  Searching for the right words.  Girl gotsta eat though.

Kitchen Sink Pasta Salad


5-7 Basil leaves

2 Cups fuscilli pasta cooked (or whatever works for you)

5 T Garlic olive oil (or as much as you like) May depend on who you are kissing.

Pat or two of Irish salter butter  (I almost always use salted butter)

1 thinly sliced persian cucumber or english cucumber would be good too.  Slice thinly (unlike mine photographed here) I recommend to use a mandolin if you have

1 T  Fresh grated ginger (or to taste if you like more heat and ginger spice)

Coarse sea salt to taste

Crushed black pepper to taste

1 Whole cubed Hass avocado

1/2 Cup of fresh grated Parmigiano-Reggiano

I  Lemon if you would like to add squeeze or two of sliced lemon wedges for additional brightness and/or drizzle lemon honey (I did that the second time I tried this recipe) See the one pictured below.  I use California Honey Pacifica.  Available at Whole Foods Markets or local Los Angeles Farmers Markets.


Boil  water and cook Fusilli pasta according to the package or how hungry you may be or your guest count.  I use 365 Pasta from Whole Foods Market.  Pasta water should be salty as the sea though.

Prepare other ingredients.  Slice cucumber.  Grate ginger.  Chiffonade basil. Cube avocado.  Keep some extra basil aside for the finishing garnish.  A whole leaf or two and some from the chiffonade.

By the time you prep your other ingredients, the pasta should be cooked and ready to strain.  Add pats of butter.  Drizzle with garlic olive oil and set aside in a bowl to cool slightly.

Mix more garlic olive oil, salt and pepper, lemon together.  Place pasta in a serving bowl.  Add all chopped ingredients.  Pour oil mixture over all ingredients and mix well until well coated.  Add basil garnish.  A dash or so of additional salt and pepper.  Squeeze fresh lemon and or drizzle that emon honey if you like.

Serve slightly chilled, room temperature or slightly warm.
Shaved almonds or pine nuts would be a great addition.  Pairs great with Rose wine, champagne or white wine of your choice. Lillet Blanc is also nice.  A grilled fish optional.

A Few Photos:

ingredients.. not pictured here Persian cucumber and Parmigiano-Reggiano

Until Next Time…