Cold pasta with wholemeal penne rigate gazpacho and prawns

(2 people / 2 glass jars of approx. 580 ml)

120 g of Bio 31 wholemeal penne rigate from the Berruto 1881 line

8 shrimp

A handful of rocket

2 slices of lemon

2 tablespoons of extra virgin olive oil

Salt and white pepper to taste

For the gazpacho:

100 g of cherry tomatoes

50 g of red pepper

50 g of cucumber

10 ml of white wine vinegar

5 g of bread crumbs

2 tablespoons of extra virgin olive oil

Salt and Sichuan pepper to taste

Boil the penne al dente for 9/10 min.
Drain the penne and pour them into a large bowl to cool with 1 tablespoon of extra virgin olive oil
Wash the cherry tomatoes and peppers (removing the white inner part and the seeds), blend them with the cucumber, white wine vinegar, breadcrumbs, 2 tablespoons of extra virgin olive oil, salt and sichuan pepper
Clean the shrimps from the shell and intestines, cook them for a few minutes with 1 tablespoon of extra virgin olive oil and season with salt and white pepper. Serving: pour the gazpacho into the bottom of the jar, add the pasta, rocket, shrimp and lemon.
Wait a couple of hours before tasting