The cold pasta with arugula, speck, and parmesan is a simple and quick summer dish to prepare. If you cook the pasta in the microwave, you’ll finish even faster, and you won’t have to turn on the stove, which is great in the heat. You can choose to dress the cold pasta with arugula, speck, and parmesan with 100% almond cream or add a arugula pesto.
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Microwave, Boiling
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 6.35 oz fresh trofie
- 1.5 oz arugula
- 2.6 oz speck
- 1.8 oz parmesan flakes (or grana)
- 2 tbsp 100% almond cream
- 3 tbsp extra virgin olive oil
Tools
- 1 Container microwave pasta cooker
- 1 Bowl
- 1 Spinner for salad
Steps
Place the pasta in the appropriate microwave container, cover it with water, add a teaspoon of salt, and cook at 900w for the time indicated on the package plus two minutes: in my case, 7 minutes. While the pasta is cooking, wash the arugula, dry it in the appropriate spinner, and transfer it to a bowl, then add the speck and Parmesan flakes. Drain the pasta, season it with olive oil, and let it cool. Add the pasta to the dressing, mix in the 100% almond cream, and mix well. Place the pasta in the refrigerator for about an hour before serving.
Notes
If you don’t have a microwave or the appropriate container, you can boil the pasta in plenty of salted boiling water for the time indicated on the package.
