Pasta Fredda with Almonds and Chilli Salsa Verde
I really think it is time that we brought back the pasta salad. Yes, it’s been several years of terrible pesto versions lining food counters all over the world, and I could understand why you would be wary of this recipe, but trust me; it’s OK to serve a cold pasta dish… more than OK – it’s delicious!
Here, I suggest using my fresh chilli variation of salsa verde (see my recipe) and mixing that with the cooked pasta of your choice. I like spaghetti and some toasted sliced almonds for taste and texture. It’s so delicious and so perfect for a summer gathering that I think you will want to bring back the pasta salad too.
Ingredients 6
500 g spaghetti
1 quantity salsa verde, see my salsa verde recipe
1 tbsp red-wine vinegar
1 tbsp red chilli, fresh, very finely minced, seeds removed
2 tsp sweet paprika
80 g toasted almonds, roughly chopped
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Method 4
Bring a saucepan of salted water to the boil and cook your pasta until al dente.
Drain and quickly rinse with cold water to stop the cooking process.
Mix the with the additional , the and , then add the .
Toss together with the chilled and serve at room temperature.
Danielle Alvarez's tips
Don’t make this too far in advance so that the herbs stay nice and green.
