COLD PASTA WITH PEREJIL
This dish is gourmet flavor and although you do it with simple ingredients, the result is spectacular. It serves you for any meal accompanied chicken, fish, milanesa, etc. As it is served at room temperature it is very useful to use it when there are guests not to be warming up at the last minute. Ideal for hot season.
INGREDIENTS
Pasta ingredients:
3 liters of water
½ teaspoon salt
4 bay leaves
6 whole fat pepper
1 tablespoon vegetable oil
1 clove garlic
200 gms of short pasta (shells, coditos, screws)
Ingredients sauce:
2 Cups of Parsley Leaves
½ cup Coriander Leaves
½ cup toasted walnut
½ cup parmesan cheese
2 cloves of garlic
½ teaspoon salt
1 teaspoon of paprika (paprika)
½ cup olive oil
1 tablespoon lemon juice
The zest of a lemon
PREPARATION
To cook the pasta, put the water in a pot, add the salt, bay leaf, peppers, oil and garlic and when it starts to boil, add the pasta moving so that it does not stick. Let it boil long enough for the pasta to soften without overcooking. The time depends on the size of the pasta. Normally in the package they suggest how many minutes should be allowed to boil.
Once cooked, reserve ½ cup of cooking water and the rest is drained.
To prepare the sauce, all the ingredients are combined in a food processor and ground until well combined. If the mixture is very dry, add some of the reserved water to bind the sauce well.
Cooked pasta is emptied, stirred to combine and served.
