Are you ready for a new recipe from Plus Kitchen Lab? This time it’s really easy, dedicated to all workers: cold pasta with Mediterranean scents for a mouth-watering summer lunch break, tasty and nutritious but light.
Perfect with Yellow Label fusilli made with 100% Italian wheat, but also with other short formats, such as penne, tortiglioni, casarecce or farfalle.
Try it also with the whole wheat or spelt options of the Bio Label line for a full supply of fibres, highly valuable for example if your work keeps you seated for prolonged periods of time.
Ingredients for 1 person
80/100 grams yellow label Sgambaro fusilli
100 grams of swordfish
3 piccadilly tomatoes
1 garlic clove
half a spring onion or half a shallot
thyme or other aromatic herbs
one untreated lemon
Cut the swordfish into cubes of about one and a half centimetres per side. Sauté them in a pan with a drizzle of oil and a clove of garlic and then finish cooking by pouring them into a bowl and sealing them with cling film. Put aside.
Prepare fragrant oil: chop the chives with a bit of thyme and a few mint leaves, add a finely chopped spring onion or shallot. Pour 2 tablespoons of extra virgin olive oil into a bowl, add salt and pepper and emulsify with the chopped herbs. Leave it to soak up the flavour.
Blanch the tomatoes, remove the skin and the heart with the seeds and cut in small wedges.
Cook the fusilli in plenty of salted water, drain and mix thoroughly with the fragrant oil, the tomato slices and the swordfish cubes. Finish the dish with a few thin slices of spring onion or shallot and grated lemon zest.
Enjoy your lunch and long live the lunchbox known as schiscetta/gamela/barachin in different areas! By the way, what is it called in your area ?!