A perfectly fresh mix of sweet, juicy, crunchy, salty and tangy!
Serves 8
1 pound orecchiette pasta (or whatever other short pasta you prefer)
1 avocado
1 small cantaloup
5oz. smoked mozzarella
2-3 handfuls of fresh arugula
1 spring onion
1 orange, 1 lime, 1 lemon
10 leaves fresh basil
2oz. pine nuts
2oz olive oil
salt, pepper
- Bring a big pot of water to boil, ad 1 tsp sea salt and cook the pasta until al dente (this usually means you'll need to drain it 60 to 30 seconds before the indicated time on the packet).
- While the pasta cooks, prepare the dressing: zest the orange, then juice the orange, the lime and half a lemon. Pour everything in a glass, ad the minced basil leaves, 1,5oz olive oil, two pinches of cracked black pepper, 1/2 tsp salt and the spring onion, thinly sliced, mix and set aside.
- Roast the pine nuts in a non stick pan, tossing them around for 2-3 minutes until golden.
- Scoop out the melon and peel then slice the avocado and add a dash of lemon juice to it.
- Drain the pasta. Put the pasta in a large serving bowl. Add the shredded arugula together with 1 tbsp of olive oil, and allow the pasta to cool for 5-10 minutes.
- Then, add the melon, the avocado, the roasted pine nuts, the mozzarella (you can dice it or, better, just shred it with your hands) and the dressing
- Give tho whole thing a good toss then leave the it in the fridge for 20 minutes (it has to be cool but not cold) before serving it. Verify the seasoning before serving.
TIP:
Photography by
Sigrid Verbert
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