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