Light Bites
Italian
ItalianPesto Pasta Salad
A cold pasta salad bound in basil pesto, ideal for lunchboxes and picnics. The basic uses jarred pesto, while the ultimate folds through a fresh hand-pounded pesto with burrata and toasted pine nuts.
Vegetarian
Ultimate version
Hand-pounded basil pesto, burrata, toasted pine nuts and orecchiette.
Per serving£3.10
Total cost£12.40
Time37 min
Ingredients for 4
- Pesto
- 50 g fresh basil leaves
- 30 g pine nuts , toasted
- 40 g Parmigiano Reggiano , finely grated
- 1 clove garlic
- 80 ml cold-pressed extra virgin olive oil
- Salad
- 300 g artisan orecchiette
- 250 g burrata , torn
- 200 g datterini tomatoes , halved
- 20 g pine nuts , toasted, to finish
- 1 handful basil leaves , to garnish
- flaky sea salt and black pepper , to taste
Method
- Pound the garlic and a pinch of salt in a mortar, then work in the basil to a paste.
- Add the toasted pine nuts and Parmigiano, then trickle in the olive oil to a loose pesto.
- Cook the orecchiette until al dente, drain and cool slightly so it stays glossy.
- Toss the warm pasta through the fresh pesto and let it cool to room temperature.
- Fold in the datterini tomatoes and season.
- Plate up, tear over the burrata, and finish with toasted pine nuts, basil and a drizzle of oil.
Equipment
- mortar and pestle
- large saucepan
- colander
The three ways, side by side
Budget
Jarred green pesto, value pasta and tinned sweetcorn.
Better
Better jarred pesto loosened with lemon, plus mozzarella and rocket.
Ultimate
Hand-pounded basil pesto, burrata, toasted pine nuts and orecchiette.
