Tag: Pasta

Cold pasta: quick recipes – Italian Cuisine – Italian Cuisine

When it's hot you don't have to give up the first one: cold pasta is an excellent solution to experiment with new recipes

In the summer, the less time you stay in the kitchen, the better. The ideal is then to prepare more portions of dishes to eat cold, which possibly include the least possible cooking. The magic words that will solve the meals of the next few days are "cold pasta: quick recipes". Here are five proposals for all tastes.

1. Pesto of dried cherry tomatoes

Boil the pasta – the ideal is formed like farfalle, fusilli or penne rigate – drain it al dente, pass it under running cold water and let it cool, seasoning it with a drizzle of oil. Meanwhile, whisk 100 g of dry tomatoes with 30 g walnuts and 30 g of crumbled feta. Season the pasta with this pesto and serve immediately, still warm, or after letting it rest in the fridge.

2. Grilled vegetables, pecorino cheese and rocket

Among summer and quick cold pasta recipes, this is perfect for reuse grilled vegetables. In a pan, courgettes, aubergines and peppers already cut into chunks, cherry tomatoes cut in half and a sliced spring onion, while the pasta cooks. Always drain it al dente and season it with extra virgin olive oil, a pinch of black pepper and fresh chives. You can serve it immediately, adding rocket and flakes of pecorino cheese on the plates, or let it cool and add the last two ingredients before putting it in the fridge.

3. Legumes also in summer

If in the summer you find it hard to eat i legumes, this recipe is for you. Stir-fry one diced aubergine with extra virgin olive oil, a pinch of chilli pepper and a fresh chopped spring onion. At the end of cooking also add some canned chickpeas or in a glass jar, salt and cook for a few minutes. Season the pasta (better the half sleeves, the shells or the penne rigate), adding also abundant basil chopped by hand, fresh cherry tomatoes, a drizzle of raw oil and some Pine nuts toast in a non-stick pan.

4. Salmon and pesto for a cold summer pasta

The pasta with salmon and pesto is one very fast recipe: season the pasta, boiled and left to cool, with del pesto sauce he was born in smoked salmon cut into strips. If you do not like the strong flavor of smoked salmon, replace it with fresh one: just cook a slice in the oven, without adding other seasonings (it will take about 15-20 minutes at 180 degrees) and chop it with a fork.

5. Cold pasta: quick recipes with tuna

Among the quick cold pasta recipes you can't miss the tuna fish. Prepare a pesto with raw zucchini, oil, almonds and basil (just blend all the ingredients together). Boil the pasta and let it cool with a drizzle of oil, before seasoning it with the pesto of zucchini, tuna or mackerel in oil, capers desalinate for at least ten minutes Taggiasca olives, the juice and the rind from the middle lemon.

Pasta with potatoes and arugula – Italian Cuisine

First wash the potatoes, peel the potatoes and cut them into small cubes.

Put them in a pan with the washed cherry tomatoes, the chopped onion and a drizzle of oil, cover with plenty of water and start cooking.
When the potatoes are cooked (after about 15-20 minutes, it depends on the size of the potato cubes), also add the arugula (after washing and cleaning it) and cook for a few minutes.

Also drop the pasta in the same pot, season with salt and pepper and cook, adding more hot water only if necessary.

The pasta with potatoes and arugula is ready, let it rest for 5-10 minutes, then serve it and serve it.

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Cold pasta quick ideas – Italian Cuisine

Pasta salad is one of the most used recipes in the warm months: here are five delicious and easy to prepare variations

Summer e cold pasta a winning combination every year. Both to exercise your imagination in the kitchen, and to have lunch or dinner without using too much the stove when the temperature is too high. Here are five ideas for a delicious pasta salad.

Fusilli with vegetables and scamorza

Pasta salad with vegetables and scamorza is one of the simplest recipes: wash and slice 200 grams of zucchini, one yellow and one red pepper. So yes grilling the vegetables and then cut into cubes together with 80 grams of scamorza. In the meantime, 300 grams of fusilli are cooked, which are drained al dente and left to cool before adding the dressing, with a pinch of salt and a little olive oil.

Cold pasta with salmon

For the salmon pasta salad, after bringing the salted water to a boil in a pot, pour 300 grams of penne. In the meantime, 150 grams of spreadable cheese, 150 grams of salmon are mixed smoked strips and a couple of glasses of cooking water. Then add the pasta, well drained, together with a drizzle of raw oil and a pinch of pepper. It should be kept in the fridge after about ten abundant minutes before being consumed.

Farfalle with bacon and diced chicken

There is a particularly rich and crispy pasta salad: it is the one that sees farfalle accompanied by bacon and chicken. We start by cutting one onion in strips, to be kept in cold water for a while. Then they are diced 150 grams of chicken is 50 of bacon and heat them in a pan with a drizzle of oil. When they are browned and crispy, they should be placed in a bowl with 150 grams of Cherry tomatoes cherry, oil, salt and onion. In the meantime, 300 grams of farfalle are boiled, drained at the right time, seasoned and left to rest for about ten minutes before serving.

Melon and cheeses

For the penne with melon and cheese you need 300 grams of pasta, half melon, 80 grams of gorgonzola, 100 of pecorino cheese, a sprig of parsley and a few mint leaves. First, bring the water to a boil in a saucepan and pour the penne: when the pasta is cooked, season it with olive oil and, while the penne cools, mix the melon into chunks with the gorgonzola crumbled and the pecorino cheese diced. Mint and parsley are added as desired: salt and oil complete the work for a fresh and innovative dish.

Pasta with avocado, mozzarella and shrimp

Summer recipe par excellence, combining the flavor of sea the exotic freshness is that of pasta with avocado, mozzarella and shrimp. Two avocados are peeled, pitted and diced; you wash a sweet pepper red, depriving it of seeds before dicing this too. Then 80 grams of shrimp are peeled, sautéing them in a pan with a drizzle of oil and blending them with half a glass of white wine. At this point, avocados and bell peppers are also mixed in a pan, but with the heat off. The pasta, cooked and drained, must be put in the pan, turned vigorously and adjusted with salt and pepper: the final touch is the cherries of mozzarella cheese cut into four, to be placed on top, just wet with a last drizzle of oil: a glass of white wine and it may seem like being at the sea.

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