Pasta estiva – summer pasta

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With temperatures dropping and the sun dimming slowly, this is the kind of pasta to prepare before summer turns into fall.

We want to thank the artist and our dear friend Giulio Fornarelli for realising the background of our pictures using only cardboard.

See his masterpieces on Instagram: Giulio Fornarelli

INGREDIENTS for 4 servings:

320 g short pasta (like farfalle)
250 g cherry tomato, diced
2 tbsp. fresh lime juice
125 g mozzarella, diced
60 g extra virgin olive oil
salt and pepper

In a large bowl, combine tomatoes, mozzarella, 40 g olive oil, lime juice, 3/4 teaspoon of the salt, and pepper. Set aside.

In a large pot of boiling salted water, cook pasta according to package directions until al dente and drain. Season the pasta with 20 g olive oil and leave it cool.

When pasta is cool, add the mixture and toss to combine. Garnish with lime zest.

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