Everyone love a good Caprese salad (tomatoes, fresh basil, mozzarella with olive oil), so why not change it a bit and make it a pasta salad, and since it’s spring why not add a few green asparagus to celebrate that! This is such a simple idea, and takes no time to make. It’s a “feeling lazy today” kind of meal… Just need to cook the pasta of your choice (healthier versions too like quinoa pasta or kamut) a bunch of cherry tomatoes and those precious and fresh mozzarella balls, or the big balls of mozzarella do too, cut into small cubes. Although simple it’s so good and fresh. You’ll see you might end up doing it every other week this summer.
This is a dish with delicate flavours, which means… we can taste that great extra-virgin olive oil we always keep for big occasions. By the way, olive oil doesn’t last indefinitely, in just one year it loses a lot of it’s flavour… so good thing we have those dishes to highlight that good extra-virgin olive oil before it’s too late. So here is that easy and tasty Caprese pasta salad recipe.
Caprese Pasta Salad
Makes 4 portions
500g of pasta of your choice
150g fresh mozzarella
250g green asparagus
350g cherry tomatoes
2 good hands of fresh basil leaves
as much as you’d like Extra-virgin olive oil (minimum 30ml)
Add a big pot of salty water to boil
Cut your asparagus into 3 parts, once the bottom part gone
Add the asparagus to the boiling water for 2 minutes, (keep them crunchy) then drain and rinse into cold water (keep the color vibrant and the texture firmer)
Add the pasta to the boiling water, cook them as you like
Cut the tomatoes, basil, mozzarella
Drain the pasta, add to a big bowl with the rest of the ingredients and that good olive oil. Mix
Salt it good and voilà!
Enjoy! In summer time… since it’s a cold meal. Also it makes great leftovers for the next day lunch.
There’s nothing like a fresh spring salad with goat cheese to bring back the summer. It’s quite a simple and healthy meal, or starter. Salads are an art, I love them, I think I always add a little something different each time. No salad is ever the same – just switching up a type of lettuce adds a new texture or flavour, small changes can make a big difference.
I found that great organic goat cheese at the market and wanted to highlight it, so the the solution I found was… a simple green spring salad. Add strawberries and sunflower seeds for the spring element. The rest is a plain, simple green salad.
The dressing is pretty much always the same in my case, I just change mustard every once in a while and add an element of sweetness like orange juice or maple syrup, in order to cut the vinegar acidity.
Hope you’ll enjoy the freshness!
Spring salad with strawberries & goat cheese
Lettuce of your choice (better with some crunch to it)
a few pieces of goat cheese of your choice
10 cherry tomatoes
a few super thin slices of sweet onion
few sunflower seeds
30 ml extra-virgin olive oil
30 ml balsamic vinegar
30 ml orange juice
15ts. wine mustard or whole-grain mustard (the one you like)
salt and pepper
Assemble the salad, except the stawberries, cheese and sunflower seeds
Mix your dressing well
Pour the dressing on the salad
Add the strawberries, cheese and sunflower seeds on top
So here is a start! My first post ever! An emptying of the fridge recipe… I called it Mediterranean pesto pasta since it’s basically a basil pesto, but instead of the basil I used a bunch of flat-leaved parsley, and the usual garlic, parmesan, pine nuts, extra-virgin olive oil and a few cherry tomatoes. How simple! Just because it’s simple doesn’t mean it doesn’t deserve a spot at the top of my pasta favorites.
The good of a simple herb called Parsley: A friend of mine, a nurse, told me he lost tremendous amount of weight by drinking some parsley tea daily. Apparently parsley has many healthy properties, it eliminates toxins, helps reduce high blood pressure and respiratory problems, it stimulates the system, it’s a diuretic and it’s an anti-infectious. So basically, we should be going “full on” parsley in our lives in order to live to be 200 years old.
Mediterranean pesto pasta
Let’s see… it’s a recipe for 2 normal portions or for 1 ogre.
Preparation under 20 min.
250g of any kind of dry pasta
50ml or 3 tbs of top notch extra-virgin olive oil
a bunch of flat-leaved parsley (2 full hands)
1 garlic clove
parmesan Reggiano to your needs
a splash of fresh lemon juice
a bunch of cherry tomatoes
salt and pepper
Simply put everything, except the tomatoes,in a mixer. Add more olive oil if too thick
Cook the pasta to your taste, or regenerate your leftovers of plain pasta from the fridge in SALTY boiling water