Happily my son's diet has greatly improved, and he is overcoming many of the challenges of Autism . I keep looking for new horizons in pasta, just because it makes me giggle thinking about the translation of the names.. If it combines a fun shape with fresh vegetables , it's even better. This dish was inspired by one that I had seen on an episode of one a show hosted by Giada DeLaurentis, and struck me as a wonderful combo of flavors.
Conchigliette with red onion and citrus
8 cups chicken stock
1 lb small shaped pasta ( I used Conchigliette here)
1 navel orange
1 red grapefruit OR 2 mandarin oranges OR 1 blood orange (flavor preference)
1 red onion cut into moons and sliced thin
1/2 cup olive oil
1/2 cup fresh basil leaves, chopped fine ( or 1 T dried)
1/2 cup fresh mint , chopped fine ( ot 1 T dried)
1 handful fresh spinach, chopped fine
1 t salt
1/2 t pepper
In a large pan, bring the chicken stock to a boil, add pasta and cook till done. Drain and pour on a cookie sheet to dry out slightly. Meanwhile, zest the navel orange and add the zest to the oil, letting steep for about 5 minutes. Add the salt and pepper and whisk. Gut the zested orange into sections ( remove peel and cut into sections, and do the same with the other fruit. Place the pasta in a bowl, add citrus fruits, chopped herbs and chopped spinach and toss. Drizzle the infused oil on the pasta mix and toss. Serve . This one can be made ahead and left to sit in the fridge for a few hours to let the flavors meld. And giggle at the knowledge that Conchigliette simply means little shells.