Cold pasta with green beans and tomato is ideal for hot summer days. The sauce is cold, pleasantly flavored with fresh basil.
The key ingredient for this recipe is naturally green beans, which can now be found in supermarkets even out of season, packaged. While basil is only found in summer. In autumn and spring in countries where the climate is mild, but I, who live in the mountains, freeze it to use even in winter.
- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 10.5 oz pasta (Your choice of ditalini, rigatoni, or penne)
- 1.1 lbs green beans
- 1.1 lbs tomatoes (Large for peeling, like San Marzano)
- to taste Grana Padano PDO (a large piece to make shavings)
- 4 tbsps extra virgin olive oil
- 7 leaves basil (fresh)
- 1 clove garlic
Tools
- Pot
- Food Processor
Steps
Cold pasta dressing HERE on Amazon
Blanch the tomatoes in a pot with water, cool under running water, and peel.
Blend the tomatoes with the basil leaves and season with extra virgin olive oil, salt, and the halved garlic clove.
Chill in the refrigerator for two hours.
Boil the pasta al dente for eight/nine minutes in a saucepan with boiling water together with the cut green beans.
Drain the pasta and serve with the cold tomato sauce and plenty of Grana cheese shavings.
Cold pasta with green beans and tomato is one of the recipes to note for the warm period when appetite tends to decrease.
Cold Pasta with Green Beans and Tomato with Cheese Shavings
The only advice I could give is to buy organic green beans from a trusted seller, as they are generally more tender. If you’re not sure, you can also throw them into the pot a few minutes before cooking the pasta. This content contains one or more affiliate links.
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FAQ (Questions and Answers)
How to make sure the green beans cook well with the pasta?
The only advice I could give for cold pasta with green beans and tomato is to buy organic green beans from a trusted seller, as they are generally more tender. If you’re not sure, you can also throw them into the pot a few minutes before cooking the pasta.
