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Trecce dell'Orto Pasta Salad with
Asparagus, Green Beans and Sun Dried Tomatoes
Preparation: 25 minutes
Cooking Time: 15 minutes
Ingredients (Serves 4)
250 gr. (1/2 pound) Trecce dell'Orto (Garden Braid) pasta
450 Gr. (1 pound) Asparagus cut diagonally into 2-3 inch long segments
100 gr. (3.5 oz.) Green beans cut diagonally into 2-3 inch long segments
1/2 Onion roughly chopped
1 Stalk celery roughly chopped
2 Tbs. Roughly chopped sun dried tomatoes preserved in EVOO
1 Tbs. Roughly chopped pimiento-filled mommoth olives
1 Tbs. Extra virgin olive oil (EVOO)
• Coarse sea salt (to cook pasta)
• Sea salt and pepper to taste
Preparation
• Boil 4 quarts of water, add salt, asparagus and green beans.
• Boil for about 3 minutes, take vegetables out with slotted spoon.
• Bring water back to boil and cook pasta al dente (slightly undercooked, according to American taste.)
• In the meantime brown onion in a deep frying pan, or wok for about 4 minutes.
• Add celery, sun dried tomatoes, and cook for about 6 minutes.
• Add pasta, asparagus and green beans to sauce in frying pan.
• Adjust salt as needed, grind fresh pepper to taste, mix on low heat for about one minute.
• Serve hot, or let cool inside frying pan to serve later as a cold pasta salad.
<em>Trecce dell'Orto</em> Pasta with Asparagus, Green Beans and Sun Dried Tomatoes—Preparing the sauce: image 1 of 2
<em>Trecce dell'Orto</em> Pasta with Asparagus, Green Beans and Sun Dried Tomatoes: image 2 of 2
Click on the images above to see larger pictures
Comments
•
 Instead of Trecce dell'Orto (Garden Braid) 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, if homemade.
•
 Good summer pasta, when asparagus and green beans are in season. Excellent served cold as a pasta salad.
Wine and Beverage Pairing
•
 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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