Palmini Linguini Caprese
45 Minutes | Serves 4
Palmini and Salad
8 oz Palmini Hearts of Palm Linguini
5 oz Cherry Tomatoes Halved
4 oz Fresh Mozzarella Cheese Cut Into Bite-Sized Pieces
8-10 Fresh Basil Leaves
Juice from ¼ of a Lemon
3 Tbsp Extra Virgin Olive Oil
A Few Pinches of Kosher Salt to Taste
A Few Pinches of Coarse Ground Black Pepper to Taste
Balsamic Glaze
½ cup Balsamic Vinegar
1 Tbsp Honey
Pinch of Kosher Salt
Pinch of Coarse Ground Black Pepper
Place a pot of salted water on high heat to boil the palmini.
Start by making the glaze to allow time for it to cool. Combine the balsamic vinegar, honey, kosher salt and black pepper in a small saucepan and place on high heat. Whisk all ingredients together.
Bring the contents of the pot to a boil. Reduce the heat to maintain a light simmer and cook until the sauce is reduced by at least half. You want the glaze to coat the back of a spoon. Transfer to a small bowl and refrigerate for 20 minutes.
Place the palmini in a colander. Rinse under cold water for a few minutes.
Transfer the palmini to the pot with the salted boiling water. Boil for 5 minutes. Transfer the palmini to a mixing bowl with ice and water to stop the cooking process. Thoroughly drain the palmini through a colander and pat dry with paper towels before mixing the salad.
Combine the palmini, cherry tomatoes, mozzarella cheese, lemon juice, extra virgin olive oil, kosher salt and black pepper in a medium-sized mixing bowl. Break up the basil leaves by hand and add to the bowl. Gently mix all ingredients together until fully incorporated.
Transfer the palmini salad to a serving platter. Drizzle the cooled balsamic glaze over the top of the salad.
Palmini and Salad
8 oz Palmini Hearts of Palm Linguini
5 oz Cherry Tomatoes Halved
4 oz Fresh Mozzarella Cheese Cut Into Bite-Sized Pieces
8-10 Fresh Basil Leaves
Juice from ¼ of a Lemon
3 Tbsp Extra Virgin Olive Oil
A Few Pinches of Kosher Salt to Taste
A Few Pinches of Coarse Ground Black Pepper to Taste
Balsamic Glaze
½ cup Balsamic Vinegar
1 Tbsp Honey
Pinch of Kosher Salt
Pinch of Coarse Ground Black Pepper
Place a pot of salted water on high heat to boil the palmini.
Start by making the glaze to allow time for it to cool. Combine the balsamic vinegar, honey, kosher salt and black pepper in a small saucepan and place on high heat. Whisk all ingredients together.
Bring the contents of the pot to a boil. Reduce the heat to maintain a light simmer and cook until the sauce is reduced by at least half. You want the glaze to coat the back of a spoon. Transfer to a small bowl and refrigerate for 20 minutes.
Place the palmini in a colander. Rinse under cold water for a few minutes.
Transfer the palmini to the pot with the salted boiling water. Boil for 5 minutes. Transfer the palmini to a mixing bowl with ice and water to stop the cooking process. Thoroughly drain the palmini through a colander and pat dry with paper towels before mixing the salad.
Combine the palmini, cherry tomatoes, mozzarella cheese, lemon juice, extra virgin olive oil, kosher salt and black pepper in a medium-sized mixing bowl. Break up the basil leaves by hand and add to the bowl. Gently mix all ingredients together until fully incorporated.
Transfer the palmini salad to a serving platter. Drizzle the cooled balsamic glaze over the top of the salad.