The summer reginette with cottage cheese is a tasty and light cold pasta dish to prepare when the heat is overwhelming and makes it unpleasant to stay near the stove for too long. They are delicious, super easy, perfect to enjoy during our moments of relaxation and free time at the beach, by the pool, or on a picnic. The cottage cheese envelops the reginette with its delicate creaminess, making this dish pleasant to taste even hours after preparation. The oregano, on the other hand, not only gives this recipe an enticing and summery aroma but, thanks to its beneficial properties for our body, also makes this dish very digestible.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 11 oz Reginette pasta
- 25 Green olives
- 6 oz Cottage cheese
- to taste Leek
- to taste Oregano
- to taste Fine salt
- to taste Extra virgin olive oil
- 10 Cherry tomatoes
Preparation
1) Boil the reginette in plenty of salted water.
2) Meanwhile, in a large bowl, combine the cottage cheese drained from whey, pitted and sliced olives, leek thinly sliced into rings, and cherry tomatoes, washed, dried, and halved.
3) Perfectly drain the pasta al dente and add it to the other ingredients, dress with extra virgin olive oil, another pinch of salt, and oregano (fresh or dried). Mix all the ingredients and let it rest for a few hours to allow the pasta to absorb the flavors.
