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Rainbow Vegetable Maccheroni al Pettine |
| Preparation: 18 minutes |
| Cooking Time: 7 minutes |
| Ingredients (Serves 4) |
250 gr.
(1/2 pound) |
Home made three color maccheroni al pettine (combed macaroni) pasta, or other red, white, and green pasta |
3 |
Medium sized ripe tomatoes, chopped |
1 |
Zucchini, diced |
10 |
Pimiento-filled mammoth olives, chopped |
10 |
Kalamata olives, chopped |
1 Tbs. |
Fresh sweet peas |
1/2 |
Carrot, grated |
150 gr. (5 oz.) |
Medium aged Gouda cheese (or your favorite semi-hard cheese,) diced |
1/2 Cup |
Rucola |
1/2 Cup |
Peppermint leaves |
1/2 Cup |
Basil leaves |
4 Tbs |
Extra virgin olive oil (EVOO) |
• |
Sea salt and pepper to taste |
| Preparation |
• |
Wash and thoroughly dry rucola, peppermint and basil, breaking largest leaves by hand. Prepare all vegetable as indicated above. |
• |
In the meantime bring four quarts of water to boil, salt and cook pasta al dente (slightly undercooked, according to American taste). |
• |
Drain pasta and combine with vegetables in serving bowl. |
• |
Add salt and freshly ground pepper to taste. |
• |
Serve hot, or let cool to serve as a cold pasta salad. |
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Click on the images above to see larger pictures |
| Comments |
• |
The maccheroni al pettine cooked for this recipe were made by my mom and we brought them back from Italy when we were there last a few months ago. She adds tomato sauce and boiled spinach to the dough to obtain the green and orange pasta. |
| |
Instead of maccheroni al pettine (comb macaroni, so called because they are made by rolling by hand a square of thin pasta against a piece of old loom comb) you may use your favorite dried pasta. In any case, I suggest using a multi-colored pasta, obtained by adding pureed vegetables to pasta dough, whether homemade or store-bought. |
• |
Great summer pasta, when vegetables and greens are in season. Excellent served cold as a pasta salad. |
| Wine and Beverage Pairing |
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Prosecco di Valdobbiadene, Trebbiano Frizzante dell'Emilia IGT, Soave Classico DOC, Rosato Italiano IGT, Refosco dal Peduncolo Rosso, Chianti DOC Bernardino. |
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| July 17, 2010 |
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