2 garlic cloves (minced)
Himalayan’s Finest Pink Salt
Freshly ground pepper
2 T fresh lemon juice
4 T red wine vinegar
2 T dried oregano
1 c of olive oil
2 c chopped celery
1 pound of orecchiette pasta
1 fennel bulb cored and chopped
1 c of pitted and sliced Castelvetrano olives
1 can of chickpeas, drained and rinsed
Ricotta salta, crumbled (1cup)
1/2 c Parmigiana-Reggiano grated
1 c chopped celery leaves
Mince garlic and mash it with 1 t of Himalayan’s Finest pink salt into a paste. Add lemon juice, vinegar, oregano and oil. Whisk together
Stir in 1/2 t of Salt and pepper
Cook pasta according to directions until completely done
Drain well.
Then spread pasta out on a rimmed bake sheet and toss with half of the vinaigrette.
Let cool 20 minutes
In large bowl toss fennel, capers, brine, chickpeas, ricotta salta and celery with remaining vinaigrette.
Add pasta, toss to combine
Season with salt and pepper
Toss with Parmigiana cheese and celery leaves
Check out one of our more recent Himalayan’s Finest Recipes