Fresh Herbs (Basil,Oregano, Parsley etc.) and Green Onions/Scallions require insect infestation inspection. Please see “Special Instructions below:
8 to 10 ounces rottini
2 medium zucchini, diced
2 carrots, shredded
3 tablespoons olive oil
3 tablespoons white wine vinegar
1 teaspoon oregano
1 teaspoon basil
2/3 cup crumbled feta cheese
1 cup steamed fresh or thawed frozen green peas
2 medium tomatoes, diced
2 green onions, finely chopped
1/4 to 1/2 cup chopped fresh parsley, to taste
Salt and ground pepper to taste
Cook the pasta in a large pot of rapidly until al dente, then drain and rinse until cool. Drain well once again. Place the pasta in a serving bowl. Add the remaining ingredients. Season to taste with salt and pepper (use the salt sparingly as the feta may give you all you need) and toss again. Cover and refrigerate for at least 1/2 hour.
Insect Inspection of Fresh Herbs
Fresh basil, oregano and parsley (as well as the following herbs: cilantro, dill, mint, rosemary, sage and thyme) are often used as spices or garnishing. Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.
Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.
Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.
1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated non-scented liquid detergent may be used. However, for health reasons, thoroughly rinse off the soapy solution.)
2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
4. Check both sides of each leaf under direct light.
5. If one or two insects are found, rewash the herbs.
6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.
Scallions or Green Onions Insect Infestation:
Light green or brown thrips may occasionally be found between the green branches where they protrude from the bulb. Less frequently, they can be found crawling on the outside or inside of the long green shoots.
1. A vertical cut should be made from the top of the scallion’s green shoot to the bottom of the bulb. Examine three scallions from each bunch, paying careful attention to the area between the branches that protrude from the bulb.
2. If no insects are found, wash thoroughly under a heavy stream of water or power hose and use.
3. If insects are found in a scallion, the entire bunch must be checked. The affected scallion must be discarded.