Pasta Salad with Spring Vegetables and Tomatoes

Ingredients for Pasta Salad with Spring Vegetables and Tomatoes

• 9 garlic cloves, crushed

• 3 ramos de tomilho

• 3 (2-inch) strips orange zest

• 1 (3-inch) piece ginger, peeled, cut into very thin matchsticks

• 950ml cherry tomatoes

• 90ml fresh orange juice

• 60ml de azeite de oliva

• 1 colher de sopa de açúcar mascavo claro

• 1/4 colher de chá de sal kosher

• Pimenta preta moída na hora

• 3 large spring onions (about 230g )

• 2 colheres de sopa de azeite, divididas

• 230g sugar snap peas, trimmed, halved on a diagonal (about 450g )

• Sal kosher

• 350g casarecce, fusilli, or penne pasta

• Sal kosher

• 2 colheres de sopa (ou mais) de suco de limão fresco

• 2 cups thinly sliced basil, divided

• 2 cups thinly sliced mint, divided

• Pimenta preta moída na hora

• Azeite de oliva (para regar)

Preheat oven to 325°. Toss garlic, thyme, orange zest, ginger, tomatoes, orange juice, oil, brown sugar, salt, and a pinch of pepper in a 13x9” baking dish. Roast, gently tossing mixture every 20 minutes, until tomatoes are tender and just bursting but still intact, 50–60 minutes. Pluck out and discard thyme and orange zest.

Separate spring onion stems from bulbs. Cut stems in half lengthwise, then cut crosswise into 2” pieces. Slice bulbs through root end into quarters. Heat a dry medium skillet, preferably cast iron, over high. Add 1 tablespoon oil, then sugar snap peas, and shake pan so sugar snaps spread out in a single layer. Cook, tossing once, until charred on both sides, about 4 minutes. Transfer to a large bowl.

Heat remaining 1 tablespoon oil in same skillet. Add spring onion stems and bulbs, arranging in a single layer. Cook, tossing once, until charred, about 4 minutes. Transfer to bowl with sugar snap peas; season with salt.

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, transfer to a large bowl, and let cool, tossing around now and again to make sure it's not sticking.

Add tomato mixture, sugar snap peas and spring onions, lemon juice, 1 1/2 cups basil, and 1 1/2 cups mint to pasta and toss gently to combine (you don't want to break up the tomatoes too much); season with salt, pepper, and more lemon juice if desired.

Serve pasta salad topped with remaining 1/2 cup basil and 1/2 cup mint and a drizzle of oil.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.