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Pasta tossed with sweet tomatoes, asparagus and an amazing balsamic sauce. Perfect for a fast weeknight dinner! Monday will soon be here and you'll be wishing you HAD relaxed and chilled and finished that last cookie before starting your Monday-diet.
Alright, don’t linger, let’s task this chilled pasta with seasonal tomatoes, asparagus and basil formula with 9 elements which are absolutely easy to find, and we have to process them at the very least through 11 actions. You should expend a while on this, so the resulting food could be perfect.
Ingredients for Chilled Pasta with Seasonal Tomatoes, Asparagus and Basil:
- Need 140 grams Spaghetti (capellini)
- Require 300 grams for Ripe fruit tomatoes (or any kind of ripe and sweet tomatoes)
- Prepare 4 Asparagus
- Take 30 grams of ○Fresh basil (leaves only)
- Need 100 ml for ○Olive oil
- Provide 1 small clove ○Garlic (finely chopped)
- Prepare 1/2 ○Lemon juice
- Provide 1 tsp of ○Salt
- Make ready 1 for Coarsely ground black pepper
Angel Hair Pasta with Fresh Tomato Sauce. Pasta salad is fantastic on a hot, summer day. This seasonal recipe comes together fairly quickly and can The crunch of raw asparagus, the sweetness of summer tomatoes, and the peppery fragrance of basil combine to make a Add the pasta with the remaining ingredients and toss to combine. Pasta with Asparagus, Peas and Sun-Dried Tomatoes.
Chilled Pasta with Seasonal Tomatoes, Asparagus and Basil start cooking:
- Clean the basil and remove the stalks. Chop finely with your knife.
- Squeeze the lemon.
- Put the ○ ingredients in a large bowl and blitz with a hand mixer until smooth.
- When the basil is chopped finely and the sauce looks like this, it is done.
- I used medium-sized fruit tomatoes. 12 of them with the stems removed weighed 256 g.
- Blanch the tomatoes for 30 seconds in hot water, then put them in iced water. Peel and dice them into small pieces.
- Peel the woody part of the asparagus and slice diagonally. Blanch in boiling salted water.
- Add the fruit tomatoes and asparagus to the sauce from Step 4. Mix it all together and chill in the fridge.
- Boil the capellini until tender. Drain in a colander and rinse with cold water. Soak in iced water to chill, and drain well.
- Mix the pasta with the sauce. Check the seasoning, and add more salt if necessary.
- Transfer to serving dishes and garnish with basil leaves. Sprinkle with coarsely ground black pepper and serve while still chilled.
Aside from boiling the pasta and steaming the asparagus and peas, it's practically no-cook! See the variation suggestions below the recipe itself for ideas on other ingredients that you can add. Toss with remaining dressing just before serving. Toss the pasta and vegetables immediately after cooking. The heat from the pasta will cook the egg, thickening it into a light, creamy sauce.
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