Chilled Pasta with Seasonal Tomatoes, Asparagus and Basil
Chilled Pasta with Seasonal Tomatoes, Asparagus and Basil

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, chilled pasta with seasonal tomatoes, asparagus and basil. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Chilled Pasta with Seasonal Tomatoes, Asparagus and Basil is one of the most favored of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Chilled Pasta with Seasonal Tomatoes, Asparagus and Basil is something which I have loved my entire life.

Cook in a small pot of boiling water until tender, drain and rinse under cold water. Once cooked, drain pasta, rinse under cold water, return to the pot and stir in your homemade pesto. Add the sun-dried tomatoes, cooked asparagus and pine nuts and stir to combine.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook chilled pasta with seasonal tomatoes, asparagus and basil using 9 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Chilled Pasta with Seasonal Tomatoes, Asparagus and Basil:
  1. Take 140 grams Spaghetti (capellini)
  2. Prepare 300 grams Ripe fruit tomatoes (or any kind of ripe and sweet tomatoes)
  3. Prepare 4 Asparagus
  4. Make ready 30 grams ○Fresh basil (leaves only)
  5. Take 100 ml ○Olive oil
  6. Prepare 1 small clove ○Garlic (finely chopped)
  7. Make ready 1/2 ○Lemon juice
  8. Make ready 1 tsp ○Salt
  9. Get 1 Coarsely ground black pepper

Drain and rinse under cool water. Stir in tomatoes, and salt and pepper to taste. For a cold pasta salad version: rinse the pasta in cold water as soon as it's al dente, then drain and toss with the other ingredients. Using sun-dried tomatoes instead of fresh will help prevent the pasta salad from becoming soggy.

Steps to make Chilled Pasta with Seasonal Tomatoes, Asparagus and Basil:
  1. Clean the basil and remove the stalks. Chop finely with your knife.
  2. Squeeze the lemon.
  3. Put the ○ ingredients in a large bowl and blitz with a hand mixer until smooth.
  4. When the basil is chopped finely and the sauce looks like this, it is done.
  5. I used medium-sized fruit tomatoes. 12 of them with the stems removed weighed 256 g.
  6. Blanch the tomatoes for 30 seconds in hot water, then put them in iced water. Peel and dice them into small pieces.
  7. Peel the woody part of the asparagus and slice diagonally. Blanch in boiling salted water.
  8. Add the fruit tomatoes and asparagus to the sauce from Step 4. Mix it all together and chill in the fridge.
  9. Boil the capellini until tender. Drain in a colander and rinse with cold water. Soak in iced water to chill, and drain well.
  10. Mix the pasta with the sauce. Check the seasoning, and add more salt if necessary.
  11. Transfer to serving dishes and garnish with basil leaves. Sprinkle with coarsely ground black pepper and serve while still chilled.

For this version, definitely add a bit of olive oil when tossing the ingredients together, to prevent the pasta from sticking together in clumps, and I suggest. Add the asparagus stalks, white wine and salt and mix well. Stir in asparagus tips and shrimp. Cook until butter melts, stirring constantly. Add the cooked pasta, tossing to mix.

So that is going to wrap it up with this exceptional food chilled pasta with seasonal tomatoes, asparagus and basil recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!