Clubhouse Pasta Salad with Pane Fritto

Clubhouse Pasta Salad with Pane Fritto
A quick and easy pasta salad using garden vegetables and our artisan pasta made with organic wheat from the Hudson Valley. A healthy lunch for the horse races or an easy dinner post track!

Products used: , Portuguese Cobrançosa Extra Virgin Olive Oil (EVOO), Sicilian Sea Salt,

Ingredients

1 cup Panko breadcrumbs
1 Garlic clove, smashed
4 Tbsp SOOC Extra Virgin Olive Oil
SOOC Sicilian Sea Salt
1 lb Sfoglini Pasta
3 cups Cherry Garden Tomatoes, quartered
1 lb Green or Wax Beans, ends removed, cut into 1” pieces
1 Lemon, zested and juiced
1 small bunch of Chives, chopped
1 small handful of Basil, torn
4 Tbsp SOOC Portuguese Cobrancosa Extra Virgin Olive Oil or Medium SOOC Extra Virgin Olive Oil
1 ball of fresh Mozzarella, cut into small cubes

Directions

In a medium sauté pan, heat the olive oil and garlic on medium high heat. Add in the panko and stir constantly, toasting the crumbs. When golden, remove onto a paper towel and season with Sicilian Sea Salt.

Bring a pot of water to boil and salt well. Cook the pasta until al dente, about 5 min. In the last 3 min of cooking, add in beans. Drain both and remove into a bowl.

Add in the tomatoes, lemon juice, zest, and Olive Oil. Toss well and taste for salt, adjust as needed. Allow to cool slightly before adding the mozzarella and fresh herbs.

To serve: garnish with breadcrumbs (pane fritto!)