4 Servings
Preparation: 15 minutes
Cooking: 10 minutes
INGREDIENT
14 oz. (400 g) fusilli
3 1/2 oz. (100 g) carrots or about 2 small, peeled
12 1/2 oz. (360 g) zucchini, or about 3 small
10 1/2 oz. (300 g) artichokes
10 1/2 oz. (300 g) squid
Leafy herbs, as needed
1/4 cup (60 ml) extra-virgin olive oil
juice of 1 lemon
salt and white pepper
3 1/2 oz. (100 g) Swiss chard, sliced
HOW TO COOK FUSILLI PASTA SALAD WITH VEGETABLES AND SQUID
Remove the tough outer leaves from the artichokes.
Cut each artichokes in half lengthwise and scoop out the fuzzy choke with a melon ball cutter.
In a bowl, combine water and some of the lemon juice.
Cut the artichokes into narrow strips and let soak in the lemon juice mixture to prevent them from browning.
Cut the carrots and zucchini into thin, narrow strips.
Clean the squid by removing the skin from the body and cutting the tentacles from the body.
Flip back the tentacles and squeeze out and discard the beak located in the center of the tentacles.
Remove the eyes, the entrails, and the transparent inner cartilage.
Then cut the body into very thin strips.
Bring a pot of well-salted water to a boil.
Add the pasta, and 5 minutes before it is cooked, add the vegetables to the water.
Stir and cook for 3 minutes, then add the squid for the last 2 minutes.
Drain, add a little oil, and transfer everything to a tray and to cool.
When cool, dress with the rest of the oil and lemon juice, and season with salt and white pepper.
Serve on a bed of fresh aromatic herbs and Swiss chard.
