Tagliolini al Crudaiolo

By LeeBoruchow

Perfect for Summer, when you can pull of a pasta of fresh raw veg.

Ingredients

• extra-virgin olive oil
• 1 each of the following vegetables, cut into tiny dice: carrot, celery rib, red bell pepper, tomato, zucchini
• 1 tablespoon freshly-squeezed lemon juice
• 8 leaves basil, torn
• Salt and pepper
• Parmigiano-Reggiano, for grating
• 1 recipe of fresh egg pasta, cut into tagliolini

Details

Servings 4

Preparation

Step 1

Bring 6 quarts of water to a boil and add 2 tablespoons salt.

In a large, non-reactive bowl, combine all vegetables and toss with the lemon juice, 3 tablespoons olive oil and salt and pepper, to taste.

Drop the pasta into the boiling water and cook 1 minute. Drain and add to the bowl with the dressed vegetables. Add the basil leaves and toss to coat. Divide among 6 warmed pasta bowls and serve topped with grated Parmigiano-Reggiano.