Italian Summer Pasta with Orange and Basil
Print Recipe
Ingredients
- 1 lb. Organic Whole Wheat Farfalle Pasta
- 1 lemon, zest and juice
- 1 lime, zest and juice
- 4 clementines or mandarin oranges, zest and segment
- 1/4 cup olive oil
- 1 1/2 cups golden grape tomatoes, halved
- 3/4 cup scallions, cut into 1 inch segments
- 3/4 cup torn basil leaves
- 1/2 cup shaved parmesan cheese
- Salt and pepper
Directions
Place a large pot of salted water over high heat. Bring to a boil and cook the pasta according to package instructions. Drain the pasta and set aside to cool.
Meanwhile, zest the oranges, lemon, and lime. Place the zest and the juice of the lemon and lime in a large bowl. Add the olive oil and whisk. Peel the oranges and gently break the segments apart. Place them in the bowl.
Cut the tomatoes in half and add to the bowl. Then pour the drained pasta over the tomatoes and gently toss to coat. Add the scallions and basil leaves to the bowl and toss. Salt and pepper generously, about 1/2 – 1 tsp. salt and 1/4 tsp pepper. Refrigerate until ready to serve.
Serving amount: 4 to 6 servings
