This past weekend my daughter in law brought us these garden pearls! These tiny cherry tomatoes are a real treasure! Sooooo sweet and juicy. She has her own garden and never goes to the farmer's market... I can't imagine how much money she saves per year!!!! She grows tomatoes, potatoes, beans, swiss chard, broccoli... not to mention her fruit trees: figs, apples, peaches... I was gonna say she is so lucky, but you cannot imagine the hard work this garden implies.
She harvests all the veggies and fruits and preserves/freezes them so that she and her family have cans and jars in their pantry to use during the long winter. I used some of the cherrys to make a colourful salad and each bite was a blast of flavourful juices!
She also gave us 3 kilos of ripe huge and meaty tomatoes that I will use to cook a sofrito and preserve in a jar... but this will be another post's entry.Meanwhile, and for those of you in the mood for a salad, write down the ingredients: Serves 4. 200 grs of Conchiglioni naif, 1 can of sweet corn, a good bunch of cherry tomatoes and some ruccula leaves. Some salty toasted sunflower seeds would be perfect here, but I didn't have any. Extra virgin olive oil, balsamic vinegar, salt and black ground pepper.
Boil the pasta following the package instructions, strain and drop some olive oil on top so that it doesn't get sticky, cool down and reserve. Get the rest of ingredients in a bowl, add the pasta, mix carefully and pour the dressing on top. I normally use Extra virgin olive oil, vinegar, salt and pepper but feel free to add any other dressings... whatever you like best :DLooking for a second dish to complete the menu? My suggestion here would be a Duck's Breast dressed in Nuts and Herbs with a Raspberry sauce. Isn't the title of the dish seducing you already?
I'm sending this pasta salad over to Ruth's Presto Pasta Nights, hosted this week by... Ruth!!! Please notice that there will be a fantastic roundup with all the participant recipes! A wonderful opportunity to find great pasta dishes :D
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