The blessing of summer: Cold pasta . A meal that saves you from hunger in the sunniest situations like the beach or the most discouraging, like the office walls on a beautiful sunny day.
What we're offering you today is a highly customizable dish, to be seasoned as you like (within reason) and with the type of pasta you prefer. Our idea for a cold first course is fusilli with carrots, cherry tomatoes, and courgettes.
To make this recipe, our selection of products could be useful. casseroles or of sauté pans: check out the products on the website!
Difficulty : very easy indeed
Preparation: about twenty minutes
Cooking : another quarter of an hour
Cost: short
Ingredients for four people:
- 320g of fusilli
- 200g of courgettes
- 150 g of carrots
- 50 ml of olive oil
- 200 g of cherry tomatoes
- 1 sprig of thyme
- salt, pepper, basil to taste.
At your discretion you can add:
- 100g of peas, cheese, and a cured meat.
Cold pasta preparation
- Put the salted water on to boil.
- Meanwhile, wash, peel and cut the carrots into strips.
- Also cut the courgettes, again into strips.
- Once the water boils, add the carrots and zucchini. You can add peas if you like.
- After a few minutes, drain everything with a slotted spoon (do not throw away the cooking water) and place the vegetables in a separate bowl of ice water.
- Add the pasta to the cooking water and cook until al dente. We chose fusilli, but you can obviously use whatever you prefer.
- Meanwhile, wash and chop the cherry tomatoes. If you're adding cheese or cured meat, prepare them at this stage.
- Drain the pasta into a bowl, drizzle with a little oil, mix well, and let it cool.
- At this point, drain the vegetables into a bowl, add thyme and basil to taste, the cherry tomatoes and any other ingredients you prefer.
- Add the pasta too, which by now will be nice and cold.
- Add pepper if you like, mix and serve.
Enjoy your meal!
And if you're craving a nice bowl of hot pasta, you might like our tagliatelle alla boscaiola recipe ! Check it out!
