This is a light pesto pasta. Did I mention that I started a diet? 😄
The light pesto I used in this recipe is made from arugula, simply made with arugula, garlic, yogurt, and a few pine nuts. And a tablespoon of oil per person.
The pesto pasta (traditional) with the addition of tomatoes and black olives is a common summer dish (so I found out later), yet I didn’t know it. Until the day, thanks to a “family lunch”, I discovered it thanks to my sister-in-law (an inexhaustible source of culinary ideas! 😉).
That day I suddenly understood that I really like the pesto-tomato combination, and so this simple, quick, and delicious main course has become one of the summer dishes I now make more often.
Sometimes with a few variations, like today. In fact, to be precise, today’s variations are two: arugula pesto instead of classic pesto, and the addition of spicy cheese. 😋
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Other pesto ideas that can be used for this recipe:
- Difficulty: Easy
- Cost: Economic
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for 2 people
- 5.6 oz pasta (short pasta, I used mixed pasta)
- 6 black olives
- 8 cherry tomatoes (ripe)
- 1.7 oz chili cheese (optional)
- 1.7 oz arugula
- 1 clove garlic
- 1 tsp pine nuts
- 1 tbsp plain yogurt
- 2 tbsp extra virgin olive oil
Tools
- Blender
Steps
The addition of chili cheese is optional; in fact, my kids preferred the version without it.
But… let me repeat what I told them: “…in my opinion, without spicy cheese… what you missed!” Because here, this cheese is just perfect!
And if by chance you’re on a diet like me, I assure you that the amount of cheese is below what is allowed per meal, so… I authorize you to use it 😉 😄First, bring the water to a boil to cook the pasta.
Meanwhile, as the pasta cooks, prepare the arugula pesto:
Blend the arugula with the garlic clove, a tablespoon of yogurt, a few pine nuts, and the oil.👉 Optionally, if you’re not on a diet or want a richer pesto, you can use my arugula and almond pesto recipe (which you can find HERE) with Parmesan and spreadable cheese instead of yogurt.
Wash and cut the cherry tomatoes into wedges.
Rinse the olives and cut them into rings.
By now, the pasta will have cooked, drain it and put it in a bowl.
Dress it with the pesto, tomatoes, and olives, and mix well, adding more oil if necessary.
Serve immediately (hot or warm version) or let cool. It’s excellent both at room temperature and chilled from the fridge.
If you choose the version with spicy cheese, you can add it cubed directly to the hot pasta so it melts a bit, or for the cold version, add it directly to the plates after the pasta has cooled.
Try all the variations! Then tell me your opinions, always appreciated by me 😊
Salt-Free Tips
You already know, right, that my recipes are always without added salt? 😉
If you’re interested in reducing or eliminating salt, always remember to:
■ Reduce salt gradually, the palate needs to get used to it slowly and should not notice the progressive reduction.
■ Use spices. Chili, pepper, curry, nutmeg, cinnamon, cloves, cumin…
■ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
■ Use seeds. Sesame, pine nuts, almonds, walnuts…
■ Use spicy vegetables or fruits. Garlic, onion, lemon, orange…
■ Use my salt-free vegetable granules and gomasio.
■ Prefer fresh foods.
■ Avoid cooking in water, prefer cooking methods that do not disperse flavors (grilling, en papillote, steaming, microwave)
■ Avoid bringing the salt shaker to the table!
■ Occasionally allow yourself a break from the rule. It is good for the mood and helps to persevere.
If you don’t want, or can’t, give up salt:
■ You can still try my recipes by salting according to your habits.
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In my new WhatsApp channel and on Instagram, on the Facebook page and Pinterest, in my two groups: Catia’s group, in the kitchen and beyond and Just what I was looking for! and if you like… subscribe to my Newsletter.
