Pasta salad in parmesan baskets
Pasta salad in parmesan baskets features tender apples, walnuts, and gorgonzola, served in melted cheese cups for a unique and delicious dish.
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Pot
- Colander
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Spatula
- Serving bowl
Ingredients
- 4 large green apples, peeled and diced
- 2 tablespoons lemon juice
- 2 cups apple cider
- 1 cup parmigiano-reggiano cheese, grated
- 2 cups shelled walnuts, 1 cup lightly toasted 1 cup ground fine
- 2 ounces balsamic vinegar
- 2 ounces olive oil
- kosher salt
- black pepper
- 1 pound arugula, washed and trimmed
- 1/2 pound red seedless grapes
- 1/4 cup thinly sliced red onion, soaked in balsamic vinegar
- 1/2 pound orecciette or shells pasta, cooked, cooled and oiled
- 4 ounces gorgonzola cheese, crumbled
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