The cold lemon pasta with bresaola, arugula, and Parmesan is a simple, quick, fresh, and delicious summer first course. Summer is just around the corner, and we all crave fresh, simple, colorful, and nutritious dishes, so I thought of using my beloved lemon pesto without cooking to prepare a tasty and delicious one-dish meal. The cold lemon pasta is prepared in just a few minutes, make the dressing while the pasta is cooking, it’s perfect for a quick lunch or dinner, ideal to take to the beach, park, office, or wherever you like, great for a buffet too, in any case, make plenty because it will disappear in no time!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons, Summer
Ingredients
- 12 oz pasta
- 3.5 oz bresaola
- 3.5 oz Parmesan flakes
- 1.75 oz arugula
- to taste salt
- 5 tbsp extra virgin olive oil
- 5 tbsp grated Parmesan
- 1.75 oz almonds
- 5 leaves basil
- 2 lemons (untreated)
- to taste salt
- to taste black pepper
Steps
The cold lemon pasta with bresaola, arugula, and Parmesan is very simple and quick to prepare. First, prepare the lemon pesto by blending all the ingredients indicated in the recipe. You can find the complete procedure by clicking HERE.
Cook the pasta in salted boiling water and drain it al dente, then place it in a large bowl.
Add the bresaola in small pieces, Parmesan flakes, chopped arugula, lemon pesto, and mix all the ingredients well. If necessary, add a little pasta cooking water to make the cold lemon pasta nice and creamy.
The cold lemon pasta is ready. You can enjoy it right away, or even better, prepare it in advance and leave it in the fridge until it’s time to serve. This way, it will become even tastier.
Tips:
The cold lemon pasta with bresaola, arugula, and Parmesan can be stored in the fridge for a couple of days. Instead of bresaola, you can also use prosciutto or speck.
More cold summer first course recipes HERE
