The Inside Story from Italian Wine Merchants

My Summer Pasta Love

Posted on | August 24, 2010 | Written by Maya Borenstein | No Comments

This summer has been brutal—there have been waves of heat and rain and occasional weird drops in temperature. This past summer’s weather means days when I don’t know what to eat, whether I should eat something light or something heavy, whether I should eat something cold or something hot. My body doesn’t seem to know exactly what it wants, so this summer I took it upon myself to create the perfect summer pasta. It can be served either hot or cold; thus no matter the weather, it’s a perfect dish.


1 box of pasta (I prefer farfalle)

1 bunch of asparagus

1 lemon, zested

A few basil leaves, about 4 big ones

2 tablespoons of olive oil

Red pepper flakes (choose amount based on how spicy you like your pasta)

1 pint container of crumbled feta cheese

¼ cup of pine nuts


Cook pasta according to the package—I like it al dente. Once the pasta is cooked, I rinse it and then put it back in the pot. I drizzle the pasta with olive oil, and let it sit. As the pasta sits, I steam the asparagus and then chop the stalks into pieces about 1 inch long.  I coarsely chop the basil and zest my lemon. I toss the asparagus in with the pasta, and then add the basil, lemon zest, red pepper flakes and mix it all up.  Then if I’m serving the dish cold, I refrigerate it.  When I am ready to serve the pasta either as a cold pasta salad or a hot pasta dish, I add in pine nuts and feta cheese.

Rare is the dish that is equally excellent hot or cold, no matter the weather. I’m proud of myself for coming up with this one, and I hope you enjoy it as much as I do—rain, shine, or days in between.


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