Ingredients

150 g semi-whole durum wheat orecchiette
1 small bunch of asparagus, cleaned and cut into pieces
extra virgin olive oil, to taste
10-12 baby date tomatoes (or cherry tomatoes), cut into quarters
a handful of olives (I used Taggiasca), pitted and roughly chopped
1 small bunch of fresh chives, cleaned and chopped
1 small handful of fresh mint, cleaned and chopped

Makes 2 servings.

Directions

Bring a pan of plenty water to a boil, add some salt and cook the orecchiette and the asparagus until al dente (cooking times vary, but make sure you add the asparagus just 5-7 minutes before the pasta is done). Drain and rinse under cold running water. Drain again and transfer into a salad bowl. Drizzle with the olive oil and let cool. Add the tomatoes, olives, chives and mint (and a little more olive oil if needed), toss and serve cool.

Ingredients

280 g whole wheat linguine
4-5 tablespoons extra virgin olive oil
half a onion, peeled and finely chopped
1 carrot, cleaned and finely chopped
a pinch of whole sea salt
a small head of radicchio, chopped
250 g seitan, minced
a handful of fresh parsley, cleaned and finely chopped
freshly ground black pepper, to taste

Makes 4 servings.

Directions

Bring a pan of plenty water to a boil. As soon as the water is boiling, add some salt and cook the linguine. Heat the oil in a large pan or wok over medium-high heat then add the onion, carrot and salt and sauté for a few minutes (the carrot should stay crunchy). Add the radicchio and seitan, cook for a few more minutes and turn off the heat. When the linguine are al dente, drain and transfer them in the pan where you cooked the vegetables. Add a little more olive oil if needed, then mix and sauté over medium heat for 30-40 seconds, making sure the pasta does not stick to the bottom of the pan. Remove from the heat, add the parsley and pepper, toss and serve.

Ingredients

180 g whole grain farro medium-short pasta ( I used ‘torchioli’)
water and whole sea salt, just enough to cook the pasta
3 tablespoons extra virgin olive oil
1 carrot, peeled and more or less finely chopped
1 yellow pepper (stem, core and seeds removed), diced
1 long, medium-hot, sweet red pepper, Italian or Mediterranean (stem, core and seeds removed), diced
1 clove of garlic, peeled and minced
a pinch of whole sea salt
a pinch of chilli powder
1 large handful of capers, soaked in water for 10-20 minutes to remove excess salt
1 handful of fresh parsley leaves, 1 handful of fresh mint leaves, 1 handful of fresh basil leaves, washed and pat dried with a paper towel

Directions

Bring a pan of plenty water to a boil. Heat the oil in a large pan or wok over medium heat then add the carrot, peppers, garlic and salt and sauté for a few minutes (the carrot and peppers should stay crunchy). As soon as the water is boiling, add some salt and cook the pasta until al dente. Drain the pasta then put it in the pan where you previously cooked the vegetables. Rinse the capers and add them to the pasta. Sprinkle with the chilli and add a little more olive oil if needed, then  mix and sauté over medium heat for 30-40 seconds, making sure the pasta does not stick to the bottom of the pan. Remove from the heat, add the parsley, mint and basil (chopped or whole), toss and serve.

Thoughts, tips, ideas

This pasta is delicious served warm but can be also enjoyed cold as a summer picnic pasta. It can be stored in an airtight container in the fridge for up to 6-8 hours.

Ingredients

180 g mezze maniche kamut pasta or other short pasta
water and whole sea salt, just enough to cook the pasta
3 tablespoons extra virgin olive oil
1 large carrot, peeled and more or less finely chopped
2 cloves of garlic, peeled and more or less finely chopped
a pinch of whole sea salt
8 zucchini flowers, washed, stems and pistils removed, and cut into halves or 4 parts, lengthwise
a pinch of powdered saffron, mixed with 1 tablespoon natural mineral or filtered water
2 handfuls of fresh parsley leaves, washed and pat dried with a paper towel

Directions

Bring a pan of plenty water to a boil. Heat the oil in a large pan or wok over medium heat then add the chopped carrot, garlic and salt and sauté for a few minutes (the carrot should stay crunchy). When the water is boiling, add some salt and cook the pasta until al dente. Drain the pasta then put it in the pan where you cooked the carrot and garlic, add the saffron and, if you think it’s necessary, a tiny little more olive oil. Stir in the zucchini flowers and sauté for another few seconds, making sure the pasta does not stick to the bottom of the pan. Remove from the heat, add the parsley leaves (chopped or whole), toss and serve. 

Thoughts, tips and ideas

This pasta is good warm but equally delicious cold, too, so it can be perfect for a summer picnic. You can keep it in an airtight container in the fridge for up to 6-8 hours.