Ingredients
• 14 oz (400 g) Delverde rotelle
• 1 tomato
• 1/4 red bell pepper, chopped
• 1 spring onion, sliced
• 1 carrot, peeled and chopped
• 1/2 cucumber, peeled and chopped
• 1 celery stalk, fibers removed, chopped
• 4 tbsps extra-virgin olive oil
• salt and pepper
Preparation
• Bring a large pot of salted water to a boil and cook the rotelle until al dente.
• Drain and cool under cold running water. place the tomato, bell pepper, carrot, cucumber, celery and spring onion in a food processor with the olive oil, salt and pepper and puree until smooth.
• Pour the vegetable puree over the pasta and mix well. let sit for 10 minutes, then serve, garnished with tomato slices and sprinkle with chopped chives if desired.
Preparation time 10 minutes – cooking time 10 minutes – Level of difficulty
