Cold pasta with wholemeal penne rigate gazpacho and prawns
Ingredients
(2 people / 2 glass jars of approx. 580 ml)
120 g of Bio 31 wholemeal penne rigate from the Berruto 1881 line
8 shrimp
A handful of rocket
2 slices of lemon
2 tablespoons of extra virgin olive oil
Salt and white pepper to taste
For the gazpacho:
100 g of cherry tomatoes
50 g of red pepper
50 g of cucumber
10 ml of white wine vinegar
5 g of bread crumbs
2 tablespoons of extra virgin olive oil
Salt and Sichuan pepper to taste
Preparation
- Boil the penne al dente for 9/10 min.
- Drain the penne and pour them into a large bowl to cool with 1 tablespoon of extra virgin olive oil
- Wash the cherry tomatoes and peppers (removing the white inner part and the seeds), blend them with the cucumber, white wine vinegar, breadcrumbs, 2 tablespoons of extra virgin olive oil, salt and sichuan pepper
- Clean the shrimps from the shell and intestines, cook them for a few minutes with 1 tablespoon of extra virgin olive oil and season with salt and white pepper. Serving: pour the gazpacho into the bottom of the jar, add the pasta, rocket, shrimp and lemon.
- Wait a couple of hours before tasting
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