Cold pasta with garlic-free pesto

Name: Cold pasta with garlic-free pesto
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: Casarecce pasta 11.3 oz; Datterino tomatoes 1.4 cups; Mozzarella cheese 1 ¾ cup; Black olives 1.8 oz; Coarse salt to taste; Basil 2 ½ tbsp; Extra virgin olive oil 6 ½ tbsp; Pine nuts 2 tbsp; Parmigiano Reggiano PDO cheese to grate 0.4 oz; Pecorino cheese to grate 2 tbsp; Fine salt to taste

718

Calories per serving

Vegetarian

Energy Kcal 718
Carbohydrates g 66
of which sugars g 6.3
Protein g 22.3
Fats g 40.5
of which saturated fat g 10.4
Fiber g 27.8
Cholesterol mg 3.3
Sodium mg 570.2

Difficulty: Easy
Prep time: 10 min
Cook time: 10 min
Serving: 4 persone
Cost: Average

PRESENTATION

An express and light basil pesto, made without a mortar and without garlic, with a handful of exquisitely Mediterranean-flavored ingredients, and you're done! In just a few minutes, you'll prepare a tantalizing cold pesto pasta, a fresh first course that will brighten your holiday table, seaside picnics, and outdoor buffets with its colors and aromas! And if you're a fan of cold pasta, try these other tasty recipes:

cold pasta with vegetables and turmeric
cold pasta with eggplants and feta
Cold pasta with ricotta and cherry tomatoes
Cold pasta with pesto, potatoes, and green beans

INGREDIENTS

718

Calories per serving

Casarecce pasta 11.3 oz (320 g)

Datterino tomatoes 1.4 cups (250 g)

Mozzarella cheese 1 ¾ cup (200 g)

Black olives 1.8 oz (50 g)

Coarse salt to taste

for the pesto: Basil 2 ½ tbsp (35 g); Extra virgin olive oil 6 ½ tbsp (90 g); Pine nuts 2 tbsp (20 g); Parmigiano Reggiano PDO cheese 0.4 oz (10 g) - to grate; Pecorino cheese 2 tbsp (10 g) - to grate; Fine salt to taste

Preparation

How to prepare Cold pasta with garlic-free pesto

To make the garlic-free cold pasta with pesto, first place a pot full of salted water on the stove to bring to a boil, which will be used to cook the pasta. Meanwhile, prepare the pesto: wash and dry the basil leaves thoroughly, then transfer them to a blender and add the pine nuts 1, the grated Parmesan and Pecorino cheeses. Add salt 2 and also pour in the olive oil 3.

Turn on the blades and blend the mixture until you obtain a smooth and homogeneous sauce 4; set aside the dressing. Cook the pasta for the time indicated on the package 5 and in the meantime, prepare the other ingredients. Cut the mozzarella into cubes 6.

Place it in a sieve and let it drain so that it loses its whey 7. Wash the cherry tomatoes and cut them into wedges 8. Lastly, slice the olives into rings 9.

Drain the pasta into a bowl, season with olive oil, mix, and let cool. Once the pasta is cold, pour in the pesto 11 and mix to combine. Add the cherry tomatoes 12.

Complete the seasoning with the olives and mozzarella 13, then adjust with salt and pepper 14 and serve your garlic-free cold pesto pasta 15.

Storage

The garlic-free cold pesto pasta can be stored in the refrigerator for one day. You can make the garlic-free pesto in advance and store it in the refrigerator.

Tip

This first course stimulates both appetite and imagination: have fun varying the ingredients by replacing, for example, the pine nuts with almonds or the black olives with Taggiasca olives!

For the translation of some texts, artificial intelligence tools may have been used.