cold pasta salad with pesto, dried tomatoes and goat cheese. A fresh first course, greedy and very simple to prepare. Really fragrant and tasty, especially if you use a HOMEMADE GENOESE PESTO. And on YouTube you will also find the VIDEO RECIPE on how to make real Genoese pesto. Like any pasta salad, this also requires a short paste. I used a large format one, the fusilloni, but you can also use rigatoni, half-ematonic, Fusilli. In any case, preferably use a striped paste, which holds the cooking well. The seasoning provides, in addition to pesto, a mintled dried tomatoes, goat cheese and anchovy bread crumbs.
You can safely prepare cold pasta salad with pesto, dried tomatoes and goat cheese in advance and store it in the refrigerator for a couple of days, covered with foil for food contact. Obviously, if you preparaste the pasta salad a day in advance, cooking the pasta must be very al dente. To avoid the risk of being left with a cold pasta tasty but overcooked. Before serving, remember to add a drizzle of extra virgin olive oil. And of course to leave the pasta salad at room temperature for at least 30 minutes, so that they feel good about the flavors and scents.
If you don't love goat cheese, that I find pleasantly acidic and in perfect combination with pesto, you can replace it with a cheese of your taste. I would avoid fresh cheeses like mozzarella, which are easily perishable and release too much liquid. Is, since we are the right time for the cold, dates also a look at all my OF SALAD RECIPES (not just pasta or rice) if you want something fresh for lunch or dinner. Yet, if you are fans of pesto, do not waste all my PESTO RECIPES: I'm sure you will find one that suits you. And now I wish you good day!
150 grams of pesto genovese
360 grams of fusilloni or other short pasta preferably striped
100 grams of dried tomatoes in oil
150 grams of semi-aged goat cheese
4 tablespoons bread crumbs
extra virgin olive oil, to taste
4 anchovy fillets in oil
Salt, to taste
Prepare the Genoese pesto (also ahead, storing it in the refrigerator covered with extra virgin olive oil. Follow the VIDEO RECIPE or the RECIPE: you can use the mortar, as I did, or the mini pimer. Without telling a Genoese, I recommend.
Cut into strips and then diced Sun-dried tomatoes and goat cheese into small cubes.
In a pan heat the extra virgin olive oil over very low heat, then add the anchovies by crushing them well with the fork, until they are completely dissolved. At this point, add the breadcrumbs and toast it, always over low heat and stirring. When is golden, remove from heat and set it aside.
Boil the pasta in abound salted water and drain it very al dente. Keep aside some of the cooking water, could be used to dilute the pesto. Then season the pasta with a drizzle of extra virgin olive oil and let it cool in a very large serving dish until it is at room temperature.
Once the pasta is cold, add dried tomatoes and cheese and refrigerate. Only at the time of serving season the cold pasta salad with pesto, that you can also dilute with a few tablespoons of cooking water in order to make it more fluid. This because, if you condiste it in advance, the pesto would oxidize becoming dark and unattractive. Sprinkle the cold pasta with anchovy bread crumbs and serve immediately. Good appetite!
MATCHING: 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), is produced by the benanti company. Has delicate aromas of fruit and floral scents of orange blossoms, dry taste and good acidity. Enjoy it fresh.