Summer Corn and Tomato Pasta, Avocado Fennel Soup with Sweet Mango [Ralph Matta]

Summer Corn and Tomato Pasta

Inspired by rachaelraymag.com/

  • Salt
  • 1 pound rice pasta
  • 2 tablespoons extra-virgin olive oil
  • 1 pint cherry tomatoes
  • 3 ears fresh corn, kernels cut off
  • 1/4 cup fresh basil leaves, torn into pieces

  1. Bring a large pot of salted water to a boil and cook the pasta until al dente; drain.
  2. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the garlic and tomatoes and cook, stirring occasionally, until the tomatoes are softened, about 5 minutes. Stir in the corn, raise the heat slightly and cook until the corn is heated through and golden, about 5 minutes. Season to taste with salt.
  3. Add the vegetables, butter and basil to the pasta and toss.

Avocado Fennel Soup with Sweet Mango

1 ripe Avocado
1 Champagne Mango, diced
3 large leaves of Chard
2 oranges for juicing
1/2 large Tomato (or one small Tomato), diced
1 tbsp Lime juice, freshly squeezed
1 tsp Fennel seeds
1/2 tsp red chili flakes
1/4 tsp freshly ground black pepper
dash sea salt

Blend chard leaves and stalks with orange juice and 1/2 cup water until completely liquefied.
Open the avocado and scoop the flesh into the blender. Add 1/2 of the diced mango, followed by the tomato (save a little bit for the garnish), lime juice, and half a teaspoon of the fennel seeds. Puree, add the rest of the water to thin it out.
Transfer to a serving bowl, and stir in the remaining fennel seeds, chili flakes, pepper and sea salt to taste. Serve immediately, or chill first. When serving, top with diced mango and tomato, and if you like it spicy, a little more chili pepper

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