Pasta Salad with Farfalle, Tomatoes, and Pesto Sauce
Salads • European
Description
Pasta Salad with Farfalle, Tomatoes, and Pesto Sauce
Ingredients
- Marinated cherries 10 pieces
- Avocado ½ piece
- Arugula ½ bunch
- Eel ½ bunch
- Parsley ½ bunch
- Basil ½ bunch
- Grated Pecorino Pepato Cheese 0 oz
- Garlic 1 clove
- Olive Oil 0 fl oz
- Pistachios 0 oz
- Green Tagliatelle Pasta 5 oz
Step-by-Step Guide
Step 1
For the pesto: toast the pine nuts in a dry skillet (set some aside for garnish); blend the parsley and basil leaves, garlic, olive oil, nuts, and cheese in a blender until smooth. If it’s too thick, you can add a little cold water. Season with salt to taste, but keep in mind that the cheese is already quite salty.
Step 2
Cook the farfalle until al dente, let it cool slightly, and toss it with the pesto sauce, mixing well. Cut the tomatoes into quarters. Dice the avocado. Add the vegetables to the pasta. Mix gently so that the avocado and tomatoes retain their freshness.
Step 3
On a plate, arrange a mixture of salad leaves (arugula + lettuce), then place the farfalle with tomatoes and avocado on top. Sprinkle the salad with grated cheese and the remaining pine nuts.
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