How to Make Any-night-of-the-week Chilled Pasta with Seasonal Tomatoes, Asparagus and Basil
Hey everyone, it is Louise, welcome to our recipe site. Today, we're going to make a distinctive dish, Recipe of Award-winning Chilled Pasta with Seasonal Tomatoes, Asparagus and Basil. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Chilled Pasta with Seasonal Tomatoes, Asparagus and Basil, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chilled Pasta with Seasonal Tomatoes, Asparagus and Basil delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chilled Pasta with Seasonal Tomatoes, Asparagus and Basil is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we must first prepare a few components. You can cook Chilled Pasta with Seasonal Tomatoes, Asparagus and Basil using 9 ingredients and 11 steps. Here is how you cook that.
I wanted to eat refreshing and chilled pasta in summer.
This dish is like a salad!
Use plenty of basil leaves. Add 20 g at least.
Tomatoes are important to this dish so buy very ripe and sweet ones.
I like using small and sweet fruit tomatoes for this dish. Recipe by Atorie sara
Ingredients and spices that need to be Get to make Chilled Pasta with Seasonal Tomatoes, Asparagus and Basil:
- 140 grams Spaghetti (capellini)
- 300 grams Ripe fruit tomatoes (or any kind of ripe and sweet tomatoes)
- 4 Asparagus
- 30 grams ○Fresh basil (leaves only)
- 100 ml ○Olive oil
- 1 small clove ○Garlic (finely chopped)
- 1/2 ○Lemon juice
- 1 tsp ○Salt
- 1 Coarsely ground black pepper
Instructions to make Chilled Pasta with Seasonal Tomatoes, Asparagus and Basil
- 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.
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