Pasta salad with pesto, dried tomatoes and goat cheese. What's better than a nice cold pasta salad in summer? But not a trivial pasta salad: today's recipe is really tasty. Fusilloni, a type of pasta that I love for its consistency and how to remain al dente, topped with a basil pesto (when I make at home in a mortar and of which I give you the recipe, But if you hurry you can buy it ready), Sun-dried tomatoes, goat cheese and anchovy bread crumbs. You can safely prepare the pasta salad with pesto sauce in advance and store it in the refrigerator for a couple of days: obviously cooking the pasta must be very al dente order not to run the risk of being left with a cold pasta tasty but overcooked. Also Take a look at all my SALAD RECIPES PASTA AND RICE if you want something fresh for lunch or dinner and all my PESTO RECIPES. And now I wish you good day!
PESTO PASTA SALAD WITH TUNA AND DRIED TOMATOES (easy recipe)Print This
- FOR PESTO:
- 2 cloves of garlic
- Salt, to taste
- 100 ml extra virgin olive oil
- 50 grams of fresh basil
- 30 grams of grated pecorino cheese Dop
- 50 grams of grated parmigiano reggiano Pdo
- 20 grams pine nuts
- AND STILL:
- 360 grams of fusilloni
- 10 sun-dried tomatoes
- 150 grams of cheese of goat cheese
- 4 tablespoons bread crumbs
- 2 Tablespoons extra virgin olive oil
- 2 anchovy fillets
- salt to taste
For the basil pesto, If you use the Blender simply put all ingredients into the machine and blend. If, like me, use the mortar, first crush the garlic with the salt and the pine nuts and, When you have a smooth paste, combine the Basil, pecorino, Parmesan and then emulsify with the oil. I recommend, Once ready, to put it in a bowl and cover with plastic wrap so that the film is in complete contact with pesto, otherwise it oxidizes and darkens within a short time.
Cut into strips and then diced Sun-dried tomatoes and goat cheese into small cubes.
In a pan put 2 tablespoons of oil and, What is hot, Add the anchovies crush them well with a fork, then the bread crumbs and toast, stirring constantly. When is golden, remove from heat and set it aside.
Boil the fusilloni in abundant salted water and drain them al dente. Then dress them with a little olive oil and allow to cool in a dish very large up to bring them to room temperature. Once cold, season with dried tomatoes and cheese and refrigerate. Just before going to the table cream the fusilloni with pesto, adding if necessary a few drops of oil. Sprinkle cold Fusilloni pesto with dried tomatoes and goat cheese with anchovy bread crumbs and serve. Have a good day!
THE PAIRING: For this recipe which is characterized by a strong flavor, We choose a brut siciliano obtained from indigenous Carricante (for the 90%), cultivated on the Etna volcano to quality softwoods which mature between 900 and 1200 meters above sea level. Noblesse, This is the name of the sparkling wine (classic method), It is produced by Benanti. Has delicate aromas of fruit and floral scents of orange blossoms, dry taste and good acidity. Enjoy it fresh.