Penne Nicoise

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             FOOD FUNNY
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Thanks to Anna Welander for this one:

Yesterday I went to the doctor for my yearly physical. My blood pressure
was high, my cholesterol was high, I'd gained some weight, and I didn't
feel so hot. My doctor said eating right doesn't have to be complicated
and it would solve my physical problems. He said just think in colors;
Fill your plate with bright colors; greens, yellows, reds, etc.

I went right home and ate an entire bowl of M&M's and sure enough, I
felt better immediately. I never knew eating right could be so easy!

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             TODAY'S RECIPE
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Here's a pasta salad with all the flavors of the classic French salade nicoise.

Penne Nicoise

1 lb (450 g) penne or other tubular pasta
8 oz (225 g) green beans (haricots verts), trimmed and cut into 2-inch (5 cm) pieces
1 cups (250 ml) halved cherry tomatoes
1 small red onion, thinly sliced
1 small cucumber, peeled if desired, thinly sliced
1/4 cup (60 ml) brine-cured olives, preferably pitted
1/4 cup (60 ml) chopped flat-leaf parsley
6 Tbs (90 ml) extra-virgin olive oil
3 Tbs (45 ml) lemon juice
1-3 cloves garlic, finely chopped
Salt and freshly ground pepper to taste
1 6 1/2-oz (185 g) can tuna, drained
2 hard-cooked eggs, quartered

Cook the pasta in boiling salted water for 8 minutes. Add the green
beans and continue cooking until the pasta is tender but still firm ("al
dente") and the green beans are crisp-tender, about 3 minutes. Drain and
rinse with cold running water. Combine the pasta and green beans in a
large bowl along with the tomatoes, onion, cucumber, olives, and
parsley, tossing to combine. Whisk together the olive oil, lemon juice,
garlic, salt and pepper and pour over the pasta mixture, tossing to
combine. Garnish the top of the salad with the tuna and eggs and serve at room temperature.
Serves 4 to 6.
Received on Mon Mar 31 19:29:52 2008