recipes
Pasta salad with zucchini pesto
Serves:
2018-06-28
Ingredients
- 500g fusilli pasta (De Cecco)
- 3 zucchini, sliced and grilled
- 2 cloves garlic
- 2 tbsp grated grana cheese
- Fresh mint and parsley, chopped
- 100g toasted mixed nuts
- 3 slices thick cut Salami, diced
- 100g provolone cheese, diced
- 1 packet small mozzarella balls (Benna)
- Handful cherry tomatoes
- Handful of snow peas, sliced
- Extra virgin olive oil (Borges)
- Handful grapes
Method
Cook the pasta in plenty of boiling salted water, drain and refresh under cold running water to stop the pasta from cooking. Prepare a zucchini pesto; grind together, grilled zucchini, garlic, nuts, herbs and cheese with enough extra virgin olive oil to form a smooth creamy pesto. Mix the pasta with this pesto, chop the remaining zucchini and mix in the pasta together with the salami, cheeses, cherry tomatoes, grapes, zest and juice of lemon and snow peas.
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