Recipe of the Week


Prep Time: 30 Minutes
Yields: 4–6 Servings

This is a great and simple recipe incorporating the best of the garden and the seafood of Bayou Country. The lemon-flavored vinaigrette compliments the seafood and pasta equally. This is the perfect light lunch item or a standout for a quick starter course.

1 pound crawfish tails
1 pound bow tie pasta
juice of 1 lemon
zest of 1 lemon
2 tbsps Dijon mustard
¼ cup plus 3 tablespoons extra virgin olive oil
1 pound asparagus, tips only
salt and black pepper to taste
granulated garlic to taste
1 shallot, minced
2 cloves garlic, minced
2 tbsps minced dill leaves
1 cup frozen tiny green peas
12 cherry or pear tomatoes, halved
8 ounces crumbled goat cheese

In a 10-inch skillet, heat 3 tablespoons olive oil over medium-high heat. Add asparagus tips and sauté 2–3 minutes. Add crawfish tails and cook for 3–5 minutes. Season lightly using salt, pepper and granulated garlic. Set aside and keep warm. Bring 1 gallon lightly salted water to a rolling boil. Add pasta and cook 10–12 minutes or until al dente. While pasta is cooking, make vinaigrette. Place shallot and garlic inside a large glass bowl. Add lemon juice, lemon zest and Dijon mustard then whisk ingredients to blend well. Add dill leaves and remaining ¼ cup olive oil, whisking to form an emulsion. Season lightly with salt, pepper and granulated garlic. When pasta is done, drain well and add to mustard mixture. Add peas, stirring well to heat peas thoroughly and coat well with dressing. Add crawfish mixture and tomatoes, blending well. Place an equal portion of pasta salad in the center of each 10-inch place and garnish with an equal amount of goat cheese. Serve hot.














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