Chilled Pasta with Seasonal Tomatoes, Asparagus and Basil

1. 1

   Clean the basil and remove the stalks.

2. 2

   Chop finely with your knife.

3. 3

   Squeeze the lemon.

4. 4

   Put the ingredients in a large bowl and blitz with a hand mixer until smooth.

5. 5

   When the basil is chopped finely and the sauce looks like this, it is done.

6. 6

   I used medium-sized fruit tomatoes.

7. 7

   12 of them with the stems removed weighed 256 g.

8. 8

   Blanch the tomatoes for 30 seconds in hot water, then put them in iced water.

9. 9

   Peel and dice them into small pieces.

10. 10

    Peel the woody part of the asparagus and slice diagonally.

11. 11

    Blanch in boiling salted water.

12. 12

    Add the fruit tomatoes and asparagus to the sauce from Step 4.

13. 13

    Mix it all together and chill in the fridge.

14. 14

    Boil the capellini until tender.

15. 15

    Drain in a colander and rinse with cold water.

16. 16

    Soak in iced water to chill, and drain well.

17. 17

    Mix the pasta with the sauce.

18. 18

    Check the seasoning, and add more salt if necessary.

19. 19

    Transfer to serving dishes and garnish with basil leaves.

20. 20

    Sprinkle with coarsely ground black pepper and serve while still chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.