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    Grana PadanoPasta

    Rocket Pesto Pasta Salad with Sun-Dried Tomatoes and Grana Padano

    Group 393Easy
    Group 3824 per.
    T230 min

    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

    STEP 1

    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.

    STEP 2

    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.

    STEP 3

    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.

    STEP 4

    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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