Cold Summer Pasta

Cook: 10 min
Servings: 4

Ingredients

300 g tortiglioni pasta
85 g salt-cured ham
200 g Apetina® Sundried tomatoes portion pack in oil (2 packs)
2 avocados
1 clove of garlic
0.5 red chili pepper
1 lemon
10 stalks of thyme
10 stalks of oregano
2 l of water
1 tbsp salt
black pepper

Twist

The cheese cubes and oil with sundried tomatoes gently bind together all ingredients and add a nice herbal finish

Serving

Serve this pasta cooled in tumbler glasses as an appetizer

Sundried tomatoes, white cheese, cured ham and avocado. Nothing more is needed for this delicious pasta that can used for a light lunch or a picnic.

Bring the water to the boil and add salt and the tortiglioni (± 8 min.).

Peal the avocado and remove the stone from the heart before cutting into bite size pieces. Chop finely the red chili and shred the garlic clove. Cut or tear the cured ham in bitable pieces.

Drain the pasta and add it with the cured ham, avocado, chili and garlic to a bowl.

Add the Apetina® white cheese cubes in oil with sundried tomatoes to the bowl and gently toss together before adding the zest of ½ lemon.

Take off the leaves of the thyme and oregano and finish the pasta with the herbs. Season with seasalt and black pepper to your taste.

No need to add extra olive oil as the oil from the cubes is rich in flavour and matching with the pasta.

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