Palmini Linguini Caprese

Chilled hearts-of-palm linguini with tomatoes, mozzarella, basil and honey-balsamic glaze.

Ingredients

• Palmini and Salad — 8 oz Palmini Hearts of Palm Linguini
• Palmini and Salad — 5 oz Cherry Tomatoes Halved
• Palmini and Salad — 4 oz Fresh Mozzarella Cheese Cut Into Bite-Sized Pieces
• Palmini and Salad — 8-10 Fresh Basil Leaves
• Palmini and Salad — Juice from ¼ of a Lemon
• Palmini and Salad — 3 Tbsp Extra Virgin Olive Oil
• Palmini and Salad — A Few Pinches of Kosher Salt to Taste
• Palmini and Salad — A Few Pinches of Coarse Ground Black Pepper to Taste
• Balsamic Glaze — ½ cup Balsamic Vinegar
• Balsamic Glaze — 1 Tbsp Honey
• Balsamic Glaze — Pinch of Kosher Salt
• Balsamic Glaze — Pinch of Coarse Ground Black Pepper

Method

1. MAKE THE GLAZE: Bring a pot of salted water to a boil. In a small saucepan, whisk the glaze ingredients and bring to a boil. Reduce to a gentle simmer and cook until reduced by at least half and thick enough to coat a spoon. Transfer to a bowl and refrigerate for 20 minutes.
2. PREPARE THE PALMINI: Rinse the Palmini in a colander under cold water for a few minutes. Boil in the salted water for 5 minutes, then transfer to ice water to stop cooking. Drain thoroughly and pat dry.
3. ASSEMBLE: Combine the Palmini, tomatoes, mozzarella, lemon juice, olive oil, salt and pepper. Tear in the basil and gently mix. Transfer to a platter and drizzle with the cooled glaze.