Pasta can be used to make many recipes from hors d’oeuvres dishes to desserts. In the case of cold pasta salads, it is important to find a combination of fresh vegetable and fruit flavours, all of which should always be dressed with a top quality extra virgin olive oil and aromatic herbs of the season.
In a pan with half the oil, brown the chopped garlic and onion and then cook the beans. Allow them to boil, adding a little water at a time so that they do not split, then leave them to cool, making sure that there is not too much humidity. Cut the peel of the citrus fruits into thin, even julienne strips and leave on one side. Cut the pitted olives, peppers and yellow peaches into small pieces of the same size. These must be quite crunchy. Finely chop the aromatic herbs and mix with the sauce only at the end of the preparation. Cook the pasta in plenty of boiling, salted water, drain and leave to cool quickly. Mix with the cold beans and blend with the remaining ingredients. Serve the pasta in ramekins and garnish with slices of fresh fruit.