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Perfect Summer Pasta

I love summer. Truly, I do. But there is something tragic that happens as we move into the warmer months. All across the country, hearty and wholesome pasta dishes are replaced with light and leafy meals that may be tasty, but don’t deliver the same satisfaction as a more-ish macaroni or saucy spaghetti.  

It’s time to bring pasta into the summer season. It’s a delicious, versatile and wholesome food that can have a place on the dinner table in the warmer months – it just requires a little bit of creativity. So, we’re making some simple swaps to turn our favourite winter warmers into delicious dishes perfect for al-fresco dining.  

Pistachio Pesto Pasta

This recipe is inspired by the coast of Sicily, where pistachios are grown in abundance to decorate the dinner table. All you need to do to prepare this deliciously fragrant and nutty sauce is to switch out your pine nuts for pistachios – simply add the ingredients below to a pestle and mortar and grind until it becomes a rough, rugged texture. If you don’t have a pestle and mortar, you can use a food processor.  


  • 200g of pistachios 
  • 10g of basil 
  • 75g parmesan 
  • 1 garlic clove 
  • 150ml olive oil 


Finish with a drizzle of olive oil and a sprinkling of freshly ground pistachio, and serve. Viola! 


Caprese Rigatoni

If there’s one thing I look forward to at a summer barbeque, it’s a caprese salad. This recipe is incredibly simple, as all you are doing is incorporating some al-dente rigatoni to your usual caprese salad ingredients, topped with a drizzle of olive oil and a crunch of black pepper.  


  • 250g small, ripe tomatoes on the vine 
  • 250g mozzarella, torn into strips.  
  • 10g of basil, finely chopped. 
  • 2 tbsps olive oil.
  • 1 tbsp balsamic vinegar 
  • 200g of rigatoni pasta, cooked to al dente 
  • Black pepper  


Add the al-dente pasta last, and stir to incorporate before finishing with black pepper. Delicious! 

Prawn Linguine

If summer were a flavour, it would taste of the sea. And our pasta should too! This fresh, lemony linguine is light and delicious.  

  • 320g of linguine 
  • 1 garlic clove 
  • 1 red chilli 
  • 3 tbsp olive oil 
  • 500g of raw tiger prawns, washed and peeled 
  • ½ lemon, zested and juiced 
  • 50g of flat leaf parsley, roughly chopped 


Simply fry the garlic, olive oil, chilli and lemon zest together for a couple of minutes before adding the peeled prawns. Once the prawns are translucent, add in the al-dente linguine and toss to combine. Squeeze over fresh lemon juice and stir in the freshly chopped parsley, then serve with black pepper.  


We hope you enjoy these perfect pasta dishes this summer – be sure to share your delicious results with us on Instagram! @cohortedcommunications  


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