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Pasta d’Estate // Summer Pasta
Trips to my local markets, pasta memories from when I spent my summers in Italy and beautiful tomato pictures on my Instagram feed (like the ones below) inspired this summer pasta recipe.
https://www.instagram.com/p/CEE02cWlRzO/?igshid=1mcrtot8dkxk2
https://www.instagram.com/p/CDW5jJvo3dn/?igshid=kkird983apf9
There’s nothing like heirloom tomatoes and basil to freshen up a hot summer day. This pasta dish is summer on a plate. It’s easy to make and ready in a jiffy so that you don’t get too hot at the stove.
I used prosciutto tortelloni, but this would be quite tasty with penne or spaghetti too. (If that is the case, you might want to add a bit more goat cheese.) No matter what you do, these yummy summer flavors will bring everyone to the table, ready to enjoy dinner together.
Pasta d'Estate
Ingredients
- 4-5 tbsp olive oil extra virgin
- kosher salt to taste
- crushed red pepper to taste
- 1-2 cloves garlic sliced
- 2-3 heirloom tomatoes chopped
- 1 handful fresh basil chopped
- 2 10.5 oz packs prosciutto and cheese tortelloni
- 1 5 oz pack organic arugula and spinach mix
- 1-2 tbsp balsamic vinegar
- 2-3 oz goat cheese
Instructions
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Heat a large pot of salted water for cooking the tortelloni. Once the water boils, throw in the tortelloni.
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Meanwhile add enough olive oil (about 2 tbsp) to coat the bottom of a large cast iron pan on low heat; add salt, crushed red pepper and garlic.
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After a minute or two, add chopped tomatoes and basil and sauté on medium heat until a light sauce forms.
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Add cooked tortelloni to the pan and gently toss to coat in the sauce. Next add the spinach and arugula and the rest of olive oil and balsamic; mix for a minute or two until greens have wilted.
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Remove from heat and mix in goat cheese.
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Serve with a baguette and enjoy!