The cold pasta with bresaola, mushrooms, and arugula is a light, fresh, and tasty first course, perfect for the summer season. It is prepared in just a few minutes, only the pasta cooking time, because other ingredients such as champignon mushrooms, bresaola, and arugula are added raw. You can also serve it as a main dish by increasing the amount of bresaola, mushrooms, and arugula.
- Difficulty: Very Easy
- Cost: Very Affordable
- Preparation time: 5 Minutes
- Portions: 1 Person
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2.8 oz whole wheat penne (or other type)
- 1 oz champignon mushrooms
- 0.9 oz bresaola
- 0.9 oz arugula
- to taste extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools
- Kitchen scale
- Pot
- Colander
- Bowl
- Knife
- Spoon
- Dish towel
Steps
To prepare the cold pasta with bresaola, mushrooms, and arugula…
First, heat the water to cook the pasta. When it boils, add the whole wheat penne and cook them for the minutes indicated on the package. Meanwhile, prepare the other ingredients.
Take the champignon mushrooms, remove the end of the stem, and clean them by wiping the surface with a damp dish towel to remove soil residues.
Slice the mushrooms and cut the bresaola into pieces, then add both ingredients to the bowl.
Once the pasta cooking time is up, drain it and run it under cold running water to stop the cooking, then add it to the bowl with the mushrooms, bresaola, and add the arugula.
Season with extra virgin olive oil, salt, pepper, and mix. Serve the pasta immediately or slightly chilled from the refrigerator.
