About this Recipe
This pasta, very healthy and easy and quick to prepare, is excellent both warm, that is served immediately after draining it, and cold, for a summer lunch. In this case, after draining it, pass it under cold water, drain it again, season it and keep it in the fridge for a few hours (if you have time!).
Wholegrain orecchiette are a good alternative to classic fresh pasta. They are found in the most supplied supermarkets and usually have a cooking time that can vary from 5-6 minutes to 9-10. Each brand is different, so check the actual cooking time first.
the vinaiolo’s pairing
An Inzolia, a white grape variety found in different regions of Italy, although its region of excellence is Sicily. Rather soft in the mouth, its hints of ripe fruit and very delicate citrus and its light sapidity should be able to embrace both the roundness of the avocado and the sour cue of the fresh tomato.
- 500g of fresh wholegrain orecchiette
- 1 avocado
- 12 cherry tomatoes
- 1 lemon
- extra virgin olive oil
Boil the orecchiette in plenty of salted water for the time indicated on the package. Meanwhile, rinse the tomatoes under running water and cut them in half or in quarters depending on their size.
Peel the avocado, remove the central stone and cut the pulp into cubes. Sprinkle them with a little lemon juice so they don’t turn black.
Drain the orecchiette, transfer them to a large bowl, season with 4 tablespoons of oil, the tomatoes and the avocado and mix gently. Serve immediately.
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