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Pesto pasta salad
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
30 min(s)
6 servings
Arícia Ridan
@aricia- Ingredients
- Recipe
- Pene pasta500 g
- Olive oil200 ml
- Parmesan200 g
- Cherry tomato200 g
- Red Onion1 unit(s)
- Red Cabbage1/2 unit(s)
- Fresh Basil (soak)1 unit(s)
- Cashew Nuts or Almonds50 g
- Black pepper to taste
- Salt to taste
- Lime1 unit(s)
- Garlic (without the core)1 unit(s)
- Sanitize all supplies
- 📌 Dough: Put a large pot half full of water on to boil
- Add a tablespoon of salt to the water when it starts to boil and add the pasta.
- Stir the pasta in the water occasionally to make sure it doesn't stick together.
- Pasta cooking time is usually 8 minutes, be aware
- Meanwhile, select the basils, just the leaves, without the branches.
- 📌 Pesto: Put them all in a blender, add olive oil, salt, black pepper, garlic, lemon juice, chestnuts and half of the Parmesan in the recipe
- Whip the sauce quickly so it doesn't darken, if necessary add a few more spoons of olive oil.
- Chop the red onion very small, shred the cabbage in medium size, cut the cherry tomatoes in half
- Drain the pasta well, add cold water to stop the cooking process.
- Mix the pasta with the pesto sauce, onions, cabbage and tomatoes so everything gets flavor.
- 📌 Tip: Taste the salt, seasonings, serve the portions by placing the cabbage as a garnish to top the plate and finish with parmesan shavings
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