Cold pasta with arugula pesto and bresaola is a fresh summer dish, rich in flavor and very tasty.
When I thought of this recipe, I was inspired by a timeless classic of summer days, which is bresaola laid out on a large serving plate, dressed with a drizzle of oil and lemon juice, covered with plenty of fresh arugula, parmesan shavings, and cherry tomatoes.
I wanted to bring the same flavors to this exquisite cold pasta, where arugula, lemon, and parmesan are among the pesto ingredients, while the bresaola and cherry tomatoes are added at the end, after mixing the pasta well with the pesto.
What do you think, have I convinced you to try it? I am super convinced that you will love it and that you will make it many times during the summer. Let me know!
Below, in addition to the detailed procedure, you will also find the short VIDEO.
Here are some more of my recipes for fresh summer dishes that you should absolutely try:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, Ferragosto
Ingredients to prepare COLD PASTA WITH ARUGULA PESTO AND BRESAOLA
Here you will find the ingredients necessary to prepare this delicious cold pasta, including those needed to make the arugula pesto, for which I have left a short step-by-step procedure clicking here: arugula and lemon pesto
- 2.8 oz arugula
- 1.4 oz grated parmesan
- 1.4 oz blanched almonds
- zest of half a small lemon (with edible peel)
- juice of half a lemon
- 1.8 oz extra virgin olive oil
- to taste salt
- 1 ice cube
- 12.3 oz pasta (or about 17.6 oz of fresh pasta as I used)
- 4.2 oz bresaola
- 17.6 oz cherry tomatoes (optional)
Tools to prepare COLD PASTA WITH ARUGULA PESTO AND BRESAOLA
- Immersion Blender
Steps to prepare COLD PASTA WITH ARUGULA PESTO AND BRESAOLA
First, put the pot with plenty of water on the stove, which will be used to cook the pasta. When the water boils, salt it and cook the pasta for about half a minute less (no more) than the time indicated on the package.
Meanwhile, take the immersion blender and start preparing the arugula and lemon pesto (click HERE to go directly to my recipe).
Once the pesto is ready, cover it with plastic wrap and place it in the refrigerator.
Then cut the bresaola into strips of your preferred size and, if you wish to add them, wash and cut the cherry tomatoes in half; place them in a small bowl and season them lightly with a pinch of salt and a drizzle of oil.
When the pasta is cooked, drain it as usual (without rinsing it under cold water, mind you!) and spread it on a tray covered with parchment paper.
Briefly mix the pasta by adding a drizzle of oil to prevent it from becoming slightly ‘sticky’ as it cools, and let it cool; it will take just a few minutes!
All that’s left to do is to season your cold pasta: transfer it to a bowl and first add the arugula pesto, mixing well so that the pasta is uniformly coated with the sauce.
Finally, add the bresaola and cherry tomatoes, stirring again.
And here is your cold pasta with arugula pesto and bresaola, ready to be served in all its goodness. I am sure its flavor will surprise you and win you over immediately!
Tips and Storage
You can enjoy the cold pasta with arugula pesto and bresaola right away or store it for one or two days in the refrigerator in an airtight container or in a bowl covered with plastic wrap.
I assure you that the addition of lemon in the arugula pesto gives an extra note of flavor to your dish and will not be at all intrusive; however, if you prefer, you can simply omit it during the pesto preparation.
FAQ (Questions and Answers)
Is it possible to omit the lemon when preparing the arugula pesto?
Yes, certainly. But you should know that it gives a fantastic taste and aroma to your cold pasta.
Can fresh arugula be used instead of arugula pesto?
Yes, of course. I use pesto instead of fresh arugula for two reasons: first, because the pesto ingredients include parmesan and almonds, which add extra flavor, and second, because the pesto helps to bind all the ingredients together more cohesively.
Can I use rice instead of pasta?
Certainly, always avoiding rinsing it with water after cooking, but using the same method as described for the pasta.
