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Composition Chilled Pasta with Seasonal Tomatoes, Asparagus and Basil:
- Get 140 grams Spaghetti (capellini)
- Make ready 300 grams Ripe fruit tomatoes (or any kind of ripe and sweet tomatoes)
- Provide 4 Asparagus
- You need 30 grams for ○Fresh basil (leaves only)
- You need 100 ml - ○Olive oil
- Give 1 small for clove ○Garlic (finely chopped)
- Need 1/2 ○Lemon juice
- Get 1 tsp of ○Salt
- Require 1 Coarsely ground black pepper
Chilled Pasta with Seasonal Tomatoes, Asparagus and Basil making process:
- 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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