Multilegumi caserecce in tomato and spring onion gazpacho
We imagined a legume soup but where the legumes have the shape of pasta, or rather of homemade! Then a condiment that is fresh and also suitable for summer. Legume pasta is not easy to cook and taste, it is more tiring than normal pasta, but you can find the right recipe to make it truly special! It takes imagination and a little attention in combining tastes and textures that then make it unique.
Your children will ask you to do it again!
Ingredients
(per person)
70 gr of multi-legumes homemade
2 tomatoes (ox hearts type recommended)
1 spring onion
Preparation
1) Bring the water to a boil, I recommend without salt to leave the taste of the pasta unaltered! In the meantime, wash the tomatoes and blanch them in the same water for 5 minutes.
2) Blanch the spring onion in the water for 3 minutes. Finally, cook the multi-legumes homemade. In the meantime, remove the split skin of the tomatoes and blend them together with the blanched spring onion and a pinch of salt. Chop or chop the spring onion to garnish the dish.
3) Drain the pasta in a bowl, cover with the tomato gazpacho (even cold is fine), possibly serve with raw extra virgin olive oil, raw spring onion and a basil leaf. Enjoy this pasta in simplicity!
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