Raw Pasta and Pesto a first course that I wanted to try after trying Caprese pasta, it is very fresh and on hot days like this, it is really a dish that is eaten gladly. You can make the pesto with homemade pesto following my recipe or you can easily buy it already made. Choose the cherry tomatoes you prefer, cherry, Pachino, or Datterino and high-quality ingredients, as you will eat them raw. Now let’s see how to make raw pasta and pesto, and if you try it, let me know. Barbara
I also recommend trying:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 0.7 lbs pasta
- 20 Cherry tomatoes
- 7 oz Mozzarella balls
- 10 leaves Basil
- Extra virgin olive oil
- Salt
- 3 tbsps Basil pesto
How to prepare Raw Pasta and Pesto
Let’s start preparing the raw pasta and pesto, pour some water into a pot, slightly salt it, and bring it to a boil. When it boils, add the pasta and cook it according to the time indicated on the package.
In the meantime, prepare the pesto if you decided to make it at home. Wash the cherry tomatoes and cut them in half, wash the basil leaves, and let them dry on a paper towel.
Open the package of mozzarella balls and drain the water. When the pasta is cooked, drain it and put it in a bowl, add 3 tablespoons of extra virgin olive oil, the basil leaves, the cherry tomatoes cut in half, the mozzarella balls, and the pesto.
Mix everything well, and if you are not serving the raw pasta and pesto immediately, cover it with plastic wrap and place it in the fridge. When serving, add a tablespoon of extra virgin olive oil, mix, and serve.
How to store Raw Pasta and Pesto
Store it in the fridge for 2/3 days
