A delightful Northern African dish made with pastina. Delicious and colourful fusion dish.
Ingredients 8 Number of Servings
1 cup Barilla pastina
¼ cup extra-virgin olive oil
2 tbsp fresh lemon juice + 1 tsp lemon zeste
1 cup minced flat-leaf parsley
¼ cup minced mint
2 Persian or Kirby cucumber (thinly sliced)
1 large garlic clove (minced)
1 pint multicolor cherry tomatoes (halved)
In a large saucepan of boiling salted water, cook the pastina until al dente, 6 minutes. Drain; spread on a plate to cool.
In a medium bowl, whisk the olive oil with the lemon juice and zests. Add the minced parsley and mint, the cucumber and garlic and toss.
Add the pastina and tomatoes and toss again. Season with salt and serve at room temperature.