This recipe was originally with Israeli Cous cous but was made with the pasta instead. Meant to be served cold but is also nice warm. Great flavor, very light. Serving size is 1/2 cup.

Ingredients

1	lb. Pasta, Acini De PePe
3	tbsp Olive Oil
1/4	cup Olive Oil
2	cloves garlic, minced
5	cup chicken stock
1/4	cup lemon juice (2 lemons)
1/2	tsp salt
1/2	tsp black pepper
1	cup fresh basil, chopped
1/2	cup fresh mint, chopped
1/3	cup dried cranberries
1/3	cup slivered almonds, toasted

Directions

1. Place garlic and 3 tbsp. olive oil im medium sauce pan and sautee.
   
   
2. Add the pasta and cook until toasted and lightly browned
   
   
3. Bring chicken stock and juice of one lemon to a boil and add it to the browned pasta.
   
   
4. Reduce the heat and simmer until pasta is al dente, about 8-10 minutes
   
   
5. Drain and rinse the pasta
   
   
6. In a bowl, toss the cooked pasta with lemon juice, zest, salt, pepper and olive oil and let it cool.
   
   
7. Once pasta is room temperature add fresh herbs, dried cranberries, and almonds.
   
   
8. Toss to combine and serve.
   
   

Categories

Herbs, Pasta, Side Dish, Mediterranean

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in sugar

Bad points High in sodium