Hello greedy friends
I propose a salad of pasta with arugula and pine nuts to celebrate the arrival of summer. Okay I'm ahead of a day. I hope you're not leading.
To make a salad of dough, one does not use any variety of pasta. Each dough has its uses and is not suitable for others. It is therefore important to use the appropriate variety for pasta salad gratins. All the more so since there is no shortage of choices
The perfect cooking of pasta "Al Dente"
Fill the pan with 1 L of cold water per 100 g of pasta and 10 g of salt per litre of water. Cover with a lid and bring water to a boil, without salting.
Add 10g of coarse salt per litre of water to a boil. Does that sound like a lot to you? pasta should be seasoned to heart and a minimum to taste. After it will be too late
Chef tips and tricks
If you put too much salt in your pan, don't panic, add a potato to the cooking: it will absorb the excess!
I forgot, we don't add olive oil during cooking. It's not for NOTHING, water and oil don't mix. Pasta will only be seasoned at the end with olive oil
I counted 100 grams of pasta per person. Choose quality pasta, usually durum. The result will then be optimal.
As soon as the pasta is in the water, slightly increase the fire power so as not to lose the boil. Put a timer, depending on the cooking time al dente, indicated on the package.
Pasta is not covered during cooking, and is often mixed, especially at the beginning of cooking, so that the pasta does not stick and cook evenly.
One minute before the end of the cooking time, remove a paste and cut it with a knife. If you notice that a white dot is in the middle of your dough, it is because your dough is not cooked properly! Wait a little longer.
As soon as the pasta is just cooked to heart, cool them and drain them with a colander. This al dente cooking (with a tooth) allows Italian pasta to maintain a pleasant resistance. If you don't cool them down beforehand, your pasta will continue to cook and it's not what you want.
The rule of 1/10/100
For those who never know how to measure water, salt and pasta, the rule of 1L of water, 10 g of salt and 100 g of pasta is a pretty good way to remember.
Normally, you don't cool the pasta and you get some cooking juice to make the sauce.
There is only one exception to this rule, pasta salad: cooked pasta is rinsed very quickly, to cool, in order to prepare a salad. Consider adding a drizzle of olive oil and mixing to prevent the pasta from sticking.
Come on, chat truce lol, it's time to make this pasta salad with arugula, to your aprons!
Preparation: 30 minutes
Cooking: about 10 minutes
- 400 g pasta (pennes, fusillis, farfalles…)
- 24 cherry tomatoes in bunches
- 3 large handfuls of rocket
- 40g pine nuts
- Olive oil
- Salt, pepper
Boil a large volume of water for cooking pasta. Once boiling, add salt. Pour in the pasta and cook the time indicated on the package, stirring regularly
Meanwhile, wash the cherry tomatoes and arugula. Cut the tomatoes into small dice and place in a bowl that can hold the whole salad.
Coarsely cut the rocket by hand before adding it. Season with salt and pepper very lightly.
In a small non-stick skillet or in the oven, roast pine nuts for 5 to 7 minutes. Add them to the tomatoes.
Once the pasta is cooked, drain and pass it under cold water to stop cooking.
Pour the pasta into the bowl containing the other ingredients, add the olive oil and mix well before serving.
If you liked this pasta salad with arugula and pine nuts, don't hesitate to leave me a note before you leave