GOLDEN VALLEY, Minn. -- David Fhima, Executive Chef of FACES Mears Park in St. Paul, stopped by KARE 11 Today to demonstrate planting techniques for fast-growing herb and vegetables. He also showed us how to make a fresh, seasonal dish using the garden's bounty.
- ½ cup olive oil
- ¼ cup lemon juice
- 2 T. honey
- Pinch salt and pepper
- 2 cup whole wheat pasta (cooked al dente and set aside)
- 10 cherry tomatoes
- 1 cup garbanzo beans
- 3 oz. goat cheese
- 2 oz. pine nuts
- 15 leaves mint (finely chopped)
- 15 leaves basil (finely chopped)
Cook pasta in boiling water until al dente. Drain and set aside.
Combine olive oil, lemon juice, honey, salt and pepper in mixing bowl. Pour over pasta and toss until incorporated.
Top with tomatoes, garbanzo beans, goat cheese, and pine nuts.
Mix in mint and basil leaves.
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