Insalata di pasta con fagiolini e trota
Pasta salad with green beans & salmon trout
Are you looking for a cold dish recipe ideal for an hot summer day? This pasta salad made with typical summer ingredients (green beans and tomatoes) and trout fillets is for you! Besides you will need: short pasta, aromatic herbs (chives, parsley, marjoram) and extra virgin olive oil.
It's tasty but delicate. You can prepare it for the whole family.
Here's the recipe!
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- 200 g (7 1/4oz) short Italian pasta such as penne
- 500 g (1lb and 1 1/2oz) fresh green beans
- 300 g (10 1/2oz) salmon trout fillets
- 4 fresh ripe red tomatoes
- 2 tablespoons fresh chives, chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon dried marjoram
- 4 tablespoons extra virgin olive oil
- Salt
- Time:
preparation: 30 minutes plus cooling time
cooking: 50 minutes
total time: 60 minutes plus cooling time - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: 627 (kCal) 32 % GDA (*) - 2623 (kJ)
Protein: 27.8 (g) 56 % GDA
Total fat: 18.3 (g) 27 % GDA
Total carbohydrate: 62.2 (g) 24 % GDA
Sugars: 10.1 (g) 12 % GDA
The recipe of pasta salad with green beans and salmon trout
Prepare the green beans. Clean, wash and steam the green beans. Then cut them into little pieces as you can see in the photo.
Prepare the trout fillets. Steam the salmon trout fillets, remove their skin and cut into pieces. Remember to take away all the bones you can see.
Prepare the tomatoes. Wash the tomatoes, plunge them in boiling water for 1 minute, peel and remove all the seeds and juices. Chop them finely.
Cook the pasta and combine with all ingredients. Cook the pasta in abundant salt water al dente stage following the instructions on the package or our instructions.
Meanwhile put the trout pieces, green beans, tomatoes and aromatic herbs in a large bowl. Add the olive oil, season to taste with salt and stir with delicacy.
Drain the pasta and run under cold water in order to stop cooking, drain again. Transfer the pasta in the bowl and stir accurately.
Your dish is ready!
Keep the pasta salad in a cool place or in the fridge. In this last case remember to bring back to room temperature before serving (remove the pasta from the fridge half an hour to an hour before serving).
Note
- - You can serve this pasta salad as soon as you prepare it or after an hour without chilling it if you don't like pasta salad kept in the fridge. On the contrary you can prepare it in advance, chill and bring it back to room temperature half an hour to an hour before serving.
- - We recommend you to prepare and eat this pasta salad in the same day. In fact the day after it modifies its taste.
- - This pasta salad is a very tasty dish if prepared with fresh ingredients in summer but if you have no time or it's winter you can make it with frozen green beans, smoked trout fillets, canned chopped tomatoes and dried aromatic herbs. We are sure somebody of you should have a question about winter: why should I make a pasta salad in winter?
Read more on our blog ... - - We make this pasta salad with a great variety of pasta. The photo you see was taken when we used spelt pasta.
- - Past salad with trout fillets and green beans is a tasty one-plate meal but a fantastic idea for a buffet too. Read more on our blog ...
- - What are the most important rules to make a tasty pasta salad? Read more ...
Healthy eating
- - Pasta salad is a dish rich in ingredients and so it is necessary to calculate the right amount of everything we use not to exceed calories, fat and sugars.
- - Daily menu. Note the amount of calories, fat and protein and the combination of its ingredients. It can be only one-plate meal. Complete your meal with fresh seasonal fruit. We remember pasta should be eaten preferably at lunch and the calories eaten at lunch should be 500 - 700 (30 - 35% of energy needs for an adult if his daily needs are about 2000 calories and he correctly divides his calories into 5 micro-meals).
Here are the doses per head: 60 g (2 1/4oz) pasta, 150 to 200 g (5 1/4 to 7 1/4oz ) green beans, 1 to 2 tomatoes even big (don't worry about the amount of vegetables ... it seems to have a fuller plate if there are a lot of vegetables and for those who are eternally hungry it's a good trick, isn't it?), 100 g (3 1/2oz) fresh trout fillet, aromatic herbs and one tablespoon olive oil. - - Special occasion menu. Don't worry about fat, calories, sugars ... it happens rarely, doesn't it?
- - If you want to drink a glass of wine remember you have to add 80-85 kCal per 100 ml.
- - If you want to know more about Italian pasta and its nutrition value read this page.
- - We remember you our original home recipes can be made without salt; there is a combination of flavours that substitutes salt. Other salt-free recipes ...
What's the right wine ?
Our suggestion is: Muller Thurgau (white wine from Italy - Trentino)
The author Loretta Sebastiani lives in Italy (IT)
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