One of our favorite items featured at Lakewinds is their illustrious "Lakewinds Pasta". This alone makes any shopping trip worth it. If men are from Mars and women are from Venus then Lakewinds Pasta is from Jupiter because the flavor is that immense. Curly al dente Cellentani (corkscrew) pasta adorned with accolades of garlic, olive oil, sun dried tomatoes, kalamata olives sinfully intermingled with Romano and Parmesan cheeses, pumpkin seeds, and balsamic vinegar. My mouth is watering just thinking about it. For those daring enough to try this recipe at home I have included it right here on Invisible Diner. Viva La Pasta! Enjoy.
By B. James
1 pound Cellentani (corkscrew) pasta
3/4 cup already rehydrated sun-dried tomatoes
1/2 cup pumpkin seeds roasted
1 cup olives kalamata, halved
1 bunch of scallions thinly sliced
2 cups Romano cheese shredded
2/3 cup Parmesan cheese shredded
1/4 cup basil slivered and firmly packed
3/4 cup olive oil
2 tablespoons garlic minced
1/4 cup balsamic vinegar
1/4 cup lemon juice
1 1/4 teaspoons salt
Cook pasta until al dente. Drain and cool. Soak sun-dried tomatoes in hot water for about 20 minutes to soften. Slice into thin strips. Slice olives in half, length-wise. Combine pasta, sun dried tomatoes, pumpkin seeds, olives, scallions, Romano and Parmesan cheeses and basil in a large bowl. Combine dressing ingredients in a blender; pure till combined. Add dresssing to salad and chill one hour before serving.