Trecce dell'Orto Pasta Salad
VEGAN
Preparation Time: 25 minutes
Cooking Time: 15 minutes
Servings: 4 people

<em>Trecce dell'Orto</em> Pasta Salad with Asparagus, Green Beans and Sun Dried Tomatoes

Trecce dell'Orto Pasta Salad with Asparagus, Green Beans and Sun Dried Tomatoes - Buon Appetito!

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  • ½ pound (227 g.) Trecce dell'Orto (Garden Braid) pasta
  • 1 pound (454 g.) asparagus cut diagonally into 2-3 inch long segments
  • ½ onion roughly chopped
  • 1 stalk celery roughly chopped
  • 2 Tbs. roughly chopped sun dried tomatoes preserved in EVOO
  • 5 roughly chopped green mammoth olives
  • 1 Tbs. extra virgin olive oil (EVOO)
  • Coarse sea salt (to cook pasta) + sea salt to taste
  • Freshly ground black pepper to taste
  1. Boil 4 quarts of water, add salt, asparagus and green beans.
  2. Boil for about 3 minutes, take vegetables out with slotted spoon.
  3. Bring water back to boil and cook pasta al dente according to package instruction.
  4. In the meantime brown onion in a deep frying pan, or wok for about 4 minutes.
  5. Add celery, sun dried tomatoes, and cook for about 6 minutes.
  6. Add pasta, asparagus and green beans to sauce in frying pan.
  7. Adjust salt as needed, grind fresh pepper to taste, mix on low heat for about one minute.
  8. Serve hot, or let cool to serve later as a cold pasta salad.
  • 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.
  • Pairs well with Prosecco di Valdobbiadene, Trebbiano Frizzante dell'Emilia, Soave Classico, Orvieto, Pinot Grigio.
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