Fresh and Herby Summer Pasta
- Hannah Sunderani
- Aug 18, 2017
- 3 min read
Pasta for dinner anyone? This recipe is super easy to toss together, and is by far the ultimate summer pasta dish! Made with Casarecce noodles it's mixed with all the herbs making it so fresh tasting and light! I made this for dinner last week when inviting some friends over for dinner and it was a HUGE hit! So I'm happy no announce that this recipe is most definitely vegan-skeptic approved!
In fact, this pasta dish was so popular that I recreated it again for dinner last night. And it was just as delicious as we remembered! You should have heard the "mmmm-ing" we were making from across the table after each bite! We were singing! In fact maybe it's better nobody heard as we sounded much like bad choir warming up! hehe.
What I love most about this recipe though is that it's super simple and easy to create. With less than 10 ingredients it can quickly be tossed together. My only advice if you are in a rush is to be careful with the more tender herbs - mint and basil are sensitive to heat, and so you want to make sure your pasta is not steaming hot when adding them. I was victim to this yesterday, adding them too soon to the dish. So, if you're in a hurry I'd say skip these basil and mint and double up on the parsley and chives. Or, wait until the very end to add these tender leaves.
And that's pretty much it folks! This recipe is easy peasy lemon squeezy! Which reminds me that you won't wan't forget that squeeze of lemon! It's essential for the light and bright taste!
Hope you soak up the last of summer with this gorgeous pasta dish - it's light, bright and delicious!
Bon Appetit my friends. ;)
Fresh and Herby Summer Pasta
Serves: 4-6| Prep Time: 15 minutes | Cook Time: 20 mins
Ingredients:
1 punnet cherry tomatos (approx. 300g g)
1 tbsp grapseed oil, plus more if needed
1 corn on the cob
500g Caserecce noodles
pinch sea salt
reserved noodle water
the juice of 1 1/2 lemons, plus more if desired
olive oil, to drizzle
1/4 cup chives, chopped
1/4 cup fresh parsley, chopped
1/4 cup mint leaves, chopped
1/4 cup basil, chopped
1 cup cooked chickpeas
cayenne pepper, to taste
more sea salt and pepper
Directions:
Preheat oven to 200C (400F). Paint cherry tomatoes with oil and place in oven to roast for 15 minutes, or until bright and bursted. Remove from oven and place to the side.
Bring a large pot of water to a boil. Add corn on the cob and boil for 3-4 minutes or until golden and cooked through. Then remove and let cool. Next add caserecce noodles to boiling water. Add a pinch salt and cook spaghetti until just al-dente (approx. 5 minutes). Strain spaghetti reserving the pasta water.
Add pasta back to the pot and add splashes of reserved pasta water - just enough to stop the noodles from sticking. Drizzle with olive oil and stir. Next add lemon juice, salt and pepper. Mix to to combine.
Making sure pasta noodles are no longer steaming hot add chives, parsley, basil and mint. (*Note: basil and mint are tender herbs - so you want to be sure the noodles have cooled enough so as not to burn them. Add more reserved water and oil to noodles if needed to stop them from sticking while they cool.) Toss herbs and pasta to combine.
Cut corn off the cob and add to the pasta. Add chickpeas and toss to combine. Add cayenne pepper to taste, and more sea salt, pepper and lemon if desired. Next, add roasted tomatoes and gently toss. Scoop into bowls and serve.
Approvals:
VEGAN - VEGETARIAN - DAIRY-FREE - SOY-FREE - NUT-FREE
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