Rocket Pesto Pasta Salad with Sun-Dried Tomatoes and Grana Padano
| Difficulty
Facile
|
Preparation  30 min
|
Servings for  4 per.
|
Facile
Ingredients
320g fusilli or other short pasta
60g fresh arugula
40g grated Grana Padano PDO
Grana Padano PDO shavings, to taste
30g pine nuts
1 small garlic clove
30g blanched almonds
100ml extra virgin olive oil
150g sun-dried tomatoes in oil
1 zucchini 60g pitted Taggiasca olives
Salt and freshly ground black pepper, to taste
Fresh basil for garnish
Preparation
Place the washed and dried arugula, pine nuts, almonds, the garlic clove with its core removed, the grated Grana Padano, and half of the extra virgin olive oil in a food processor. Pulse several times, then slowly drizzle in the remaining oil until you have a creamy and smooth pesto. Season with salt.
Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and run it under cold water to stop the cooking process. Meanwhile, cut the zucchini into small cubes and quickly sauté it in a pan with a drizzle of oil, keeping it crunchy.
Pour the pasta into a large bowl, dress with the arugula pesto and mix well. Add the chopped sun-dried tomatoes, Taggiasca olives, and courgette cubes.
Divide the pasta salad among the plates, and finish with shavings of Grana Padano, fresh basil leaves, and a grinding of black pepper.
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