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Trecce dell'Orto Pasta Salad with
Asparagus, Green Beans and Sun Dried Tomatoes

Preparation: 25 minutes
Cooking Time: 15 minutes
Ingredients (Serves 4)
250 gr. (1/2 pound) Trecce dell'Orto (Garden Braid) pasta
450 Gr. (1 pound) Asparagus cut diagonally into 2-3 inch long segments
100 gr. (3.5 oz.) Green beans cut diagonally into 2-3 inch long segments
1/2 Onion roughly chopped
1 Stalk celery roughly chopped
2 Tbs. Roughly chopped sun dried tomatoes preserved in EVOO
1 Tbs. Roughly chopped pimiento-filled mommoth olives
1 Tbs. Extra virgin olive oil (EVOO)
Coarse sea salt (to cook pasta)
Sea salt and pepper to taste
Preparation
Boil 4 quarts of water, add salt, asparagus and green beans.
Boil for about 3 minutes, take vegetables out with slotted spoon.
Bring water back to boil and cook pasta al dente (slightly undercooked, according to American taste.)
In the meantime brown onion in a deep frying pan, or wok for about 4 minutes.
Add celery, sun dried tomatoes, and cook for about 6 minutes.
Add pasta, asparagus and green beans to sauce in frying pan.
Adjust salt as needed, grind fresh pepper to taste, mix on low heat for about one minute.
Serve hot, or let cool inside frying pan to serve later as a cold pasta salad.
<em>Trecce dell'Orto</em> Pasta with Asparagus, Green Beans and Sun Dried Tomatoes—Preparing the sauce: image 1 of 2
<em>Trecce dell'Orto</em> Pasta with Asparagus, Green Beans and Sun Dried Tomatoes: image 2 of 2
Click on the images above to see larger pictures
Comments
Instead of Trecce dell'Orto (Garden Braid) you may use your favorite dried pasta. In any case, I suggest using a multi-colored pasta, obtained by adding pureed vegetables to pasta dough, if homemade.
Good summer pasta, when asparagus and green beans are in season. Excellent served cold as a pasta salad.
Wine and Beverage Pairing
Prosecco di Valdobbiadene, Trebbiano Frizzante dell'Emilia IGT, Soave Classico DOC, Rosato Italiano IGT, Refosco dal Peduncolo Rosso, Chianti DOC Bernardino.




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    July 6, 2010
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