Tuscany can get extremely hot in the summer, so we often turn to fresh recipes that require minimal cooking. This lemony corzetti pasta salad is a great way of beating the heat while enjoying a delicious pasta dish. This time we used fava beans and tomatoes but you can use a combination of your favorite summer vegetables. The key ingredient here is the lemony dressing, which will make the veggies shine!
Lemony Corzetti Pasta Salad
- 2 lemons
- Salt and black pepper
- Extra virgin olive oil
- Fava beans
- Canestrino tomatoes (or your favorite local tomatoes)
- Basil leaves
In a pot of sated boiling water, blanch the fava beans for one minute, then drain and place in a ice bath. Drain and set aside.
Cut tomatoes into pieces and place in a bowl. Add the blanched fava beans and some fresh basil leaves.
In a jar, squeeze the lemon juice and grate the zest. Add enough extra virgin olive oil to cover. Season with salt and pepper. Close the jar and shake for a few seconds to combine all ingredients.
Add the lemony dressing to the fava beans and tomatoes. In the meantime prepare the corzetti pasta. When the pasta is cooked al dente, drain it and toss with the lemony vegetables. Serve immediately with some basil leaves.