Pasta Mare y Monti from Chef Chasky’s “Royal Dust”

[spacer height=”20px”]

1 lb pasta of choice – cooked and drained
1/2 cup celery and baby or rainbow carrots – sliced
1 red onion, cut into crescents
1 each red, yellow and green pepper – julienned or diced
1/2 bunch fresh chopped basil, rinsed
1/2 cup fresh or frozen peas
1/2 cup sliced thing Parma Proscuitto
1/4 cup sun-dried tomatoes – julienned
1 tsp Chef Chasky’s “Royal Dust” (Bottarga Caviar and 14 organic mushrooms)
1/2 tsp “Mile market-44 Spice”
2 pinches of Chef Chasky’s “Adriatic Sea Salt” with lemon essential oil
1 oz Chef Chasky’s “Trojan Balsamic” plus 2 drops basil essential oil
3 oz “Limited Reserve EVOO”
4 turns of “Lavender Pepper” from mill

In a large skillet on high heat, stir fry all ingredients (except Royal Dust and Pasta), starting with onions and garlic. Add the “Limited Reserve EVOO” and toss gently for 3 minutes. Add pasta and toss. Then lightly drape with “Royal Dust” on top and serve it up!

Serves 4 – 8

Most items are available from Venice Farmer’s Market Vendors