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    Home » pasta

    yellow-green summer pasta

    5 September 2014 by toondebacker Leave a Comment

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    yellow green summer pasta
    yellow green summer pasta

    A cold pasta on hot summer days. This is the lunch I like most when temperatures outside are extremely high. And that happens a lot in recent years. So this yellow-green summer pasta is the recipe that will guide us through summer season.

    Ingredients (for 2 persons):

    • 1 green zucchini
    • 1 yellow zucchini
    • 2 egg yolks
    • 200 gr Pancetta
    • 50 gr Parmezan, grated
    • 250 gr penne
    • fresh basil leaves
    • pepper, salt

    Directions:

    • Slice the zucchini is pieces of the same size and shape as the penne.
    • Heat oil in a pan and fry the Pancetta.
    • Put the Pancetta aside and fry the zucchini.
    • Boil the penne.
    • Mix the egg yolks with the Parmesan, pepper and salt.  Add a few tablespoons of the cooking water of the pasta to make the mixture consistent.
    • Mix the penne, zucchini and Pancetta in a large bowl.  Add the egg yolks and the basilicum.

    More surprising.summerlunch

    What to eat on hot summer days? I love light lunches that are healthy and easy to make. You don't want to sweat for hours in a hot kitchen during those days. Here are some recipes that will guide you through this hot season:

    • Summer lunch with chicken and croutons.
    • Summer zucchini lunch with cheddar and a egg-yolk sauce.
    • Easy vegetarian Greek pasta salad.
    • Tasty lukewarm chickpea salad.
    • Vegetarian gnocchi with yellow bell pepper.
    • Summer pasta salad with green beans and tuna.

    More surprising.yellow-green

    Do you love yellow-green recipes? Then you should certainly try the following ideas:

    • yellow-green tortellini lasagna.
    • Breaded meatballs in yellow-green.

    If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.

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    Toon
    Toon

    Hi, I'm Toon! A Belgian living in Berlin, Germany with an open mind to the world. And a cooking enthousiast. Especially open for new experiments and not so common recipes.

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