Cold pasta with bell pepper pesto and caciocavallo cheese

Name: Cold pasta with bell pepper pesto and caciocavallo cheese
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: Casarecce pasta 11.3 oz; Almond slices 30; Caciocavallo cheese 3.5 oz; Basil to taste; Fine salt to taste; Red peppers 1; Yellow peppers 1; Almonds 3 tbsp; Grana Padano PDO cheese 1.75 oz; Extra virgin olive oil 4 spoonfuls; Garlic 1 clove; Basil 30 leaves

662

Calories per serving

Vegetarian

Energy Kcal 662
Carbohydrates g 73.4
of which sugars g 9.3
Protein g 26.7
Fats g 29.1
of which saturated fat g 8.82
Fiber g 7.6
Cholesterol mg 36
Sodium mg 707

Difficulty: Easy
Prep time: 30 min
Cook time: 15 min
Serving: 4 persone
Cost: Average

PRESENTATION

But what could be better than a nice cold pasta when the air outside is scorching? It takes so little: boil the pasta, prepare the ingredients to dress it, give it a good mix, and you're done. From the classic to the variations, this summer dish knows no limits. So we decided to give you a new inspiration: cold pasta with bell pepper pesto and caciocavallo cheese. A delightful combination of flavors where the sweetness of the summer vegetable meets the savoriness of the cheese. A long-lasting embrace because if cold pasta usually becomes tiring, this one won't.
Oh, and we almost forgot, also try serving an excellent hummus or a savory pie with peppers and cheese, summer ideas not to be missed.

Also try the cold pasta with pesto, potatoes, and green beans to enrich your summer menus!

INGREDIENTS

662

Calories per serving

Casarecce pasta 11.3 oz (320 g)

Almond slices 30

Caciocavallo cheese 3.5 oz (100 g)

Basil to taste

Fine salt to taste

For the bell pepper pesto: Red peppers 1; Yellow peppers 1; Almonds 3 tbsp (40 g); Grana Padano PDO cheese 1.75 oz (50 g); Extra virgin olive oil 4 spoonfuls; Garlic 1 clove; Basil 30 leaves

Preparation

How to prepare Cold pasta with bell pepper pesto and caciocavallo cheese

To prepare the cold pasta with bell pepper pesto and caciocavallo, we start with the peppers. After washing them, remove the stem 1, clean the inside 2, and cut them into pieces 3.

Blanch the pieces in boiling salted water for a couple of minutes 4, then immediately drain them into a bowl with ice water 5: this helps stop the cooking. After a few minutes, drain them carefully and pour them into the mixer cup 6.

Add the oil, almonds 7, grated Parmigiano Reggiano 8, peeled garlic 9

finally the basil leaves 10. Blend until you obtain a smooth sauce 11, transfer it to a bowl, cover, and place in the refrigerator 12.

Meanwhile, toast the almond slices in a non-stick pan 13, then cut the caciocavallo into cubes 14. Now that you have everything, cook the pasta by plunging the casarecce into boiling salted water 15.

Drain the pasta al dente and cool it briefly under a stream of cold water 16, then put the casarecce in a large bowl and dress with the bell pepper pesto 17. Add the toasted almonds 18,

the cubed caciocavallo 19, a drizzle of oil, and a few more basil leaves 20. Mix and plate your bell pepper pesto and caciocavallo pasta 21