recipes

Cold pasta recipe

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!