The savory cold pasta with pesto, confit cherry tomatoes and Parmesan is a typically summery first course, a fresh first course, a COLD PASTA salad that I made with fusilli.
It's the classic recipe where the ingredients can be added as you like, increasing whatever you prefer the most, and the dish will still be tasty because these foods go very well together, they complement each other and are all quite appetizing!
The recipe for cold pasta with CONFIT tomatoes, Genovese pesto and raspadura is, in my opinion, best made with short pasta shapes such as fusilli, sedanini, mezze maniche and others.
This pasta first course served cold — summery and flavorful is one of the dishes we serve most often at our table during these summer months because it is a FRIDGE-CLEANER dish, we can and indeed should make it in advance so the ingredients marry together, and placed in airtight containers we can take it to the beach, to a cove, to a flowery field and even on a bike ride!
With these hot, sultry summer days we don’t need to cook many dishes; a single cold main dish is enough to satisfy and fill us quickly and deliciously, like a vegetable or pasta salad with this easy recipe.
On the blog you will find in the top section many SUMMER RECIPES ideas and simple tips to serve tasty dishes without spending too much time cooking and perfect even for those new to the kitchen.
We can also prepare complete dishes with proteins and vegetables like this single-course baked ricotta with barley and pesto or this vegetable and legume buddha bowl.
Preparing flavorful, cold single-course summer dishes is simple because we can make many variations and use tasty dressings to season them.
Arm yourself with imagination and fresh, good-quality ingredients and you have everything you need to prepare dishes for the whole family that are perfect for the hot season.
TO PREPARE THE CONFIT CHERRY TOMATOES you can read the recipe on that page — it is very simple and I recommend making plenty because they are very, very tasty!
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I opened a recipes channel open to everyone and free on WhatsApp — no notifications and no sound — you can subscribe by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you will be able to read one sweet and one savory recipe!
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Below is the RECIPE FOR SAVORY COLD PASTA WITH CONFIT CHERRY TOMATOES, ARUGULA PESTO AND PARMESAN SHAVINGS but you will find many others on the blog and I suggest:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Cooking time: 25 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 11 oz pasta
- to taste confit cherry tomatoes (see the recipe linked above)
- to taste Genovese pesto
- to taste arugula
- to taste Parmesan (in shavings or raspadura)
- to taste salt
- to taste pepper
- to taste extra virgin olive oil
Tools
#adv
- High-sided saucepans
- Colander
- 2 Spoons
Steps
1) First of all, I prepare the confit cherry tomatoes which require a longer cooking time and then I let them cool.
While the confit cherry tomatoes cool I start preparing the actual recipe by making Parmesan shavings with a vegetable peeler, setting them aside. (Alternatively you can buy ready-to-use raspadura cheese squares in the cheese section)
When the pasta is al dente I drain it and cool it quickly with a stream of cold water (or I spread it on a shallow tray, add EVO oil and, stirring, let it cool to lukewarm).
I pour the pasta into a bowl, then add the confit cherry tomatoes, the Genovese pesto and the washed arugula torn into pieces with your fingers.
I mix everything and season with salt, pepper and more extra virgin olive oil, tasting as I go to achieve a full and balanced flavor.
I cover with plastic wrap and leave in the refrigerator until mealtime, removing the pasta a few minutes before serving and mixing the ingredients again with a couple of spoons.
Very tasty and appetizing — make plenty because it will be much appreciated!
Enjoy your meal!
Annalisa
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Annalisa says…
1) Cold pasta should be stored in the refrigerator, preferably in airtight containers, for 2–3 days and before serving you can add a couple of tablespoons of EVO oil to make it more fragrant.
