There is something irresistible about summer cold dishes: they are quick, light, colorful, they smell of sunshine and immediately bring joy to the table. This Ligurian cold pasta is the perfect balance of taste, freshness, and crunchiness. A mix of Mediterranean flavors that captivate at the first taste: the classic Genoese pesto meets the sweetness of cherry tomatoes, the savoriness of capers and aged ricotta, and the crunchiness of toasted almonds. It is ideal for an outdoor lunch, a picnic, or a quick stress-free dinner. Prepare it in advance, enjoy it slowly, and let yourself be surprised by its goodness.
Other cold pasta recipes you might be interested in:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 25 Minutes
- Portions: 4 People
- Cooking methods: Boiling, Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients for Ligurian Cold Pasta
- 12 oz short pasta (format of choice)
- 1/2 cup Genoese pesto
- 9 oz cherry tomatoes (cherry or plum)
- 2 tbsp capers (pickled or salted)
- 1/4 cup sliced almonds
- 1.75 oz aged ricotta
- Few leaves basil
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Pot
- 1 Slotted spoon
- 1 Sieve
- 1 Pan small
- 1 Grater large hole
- 1 Salad bowl
Preparation of Ligurian Cold Pasta
Wash the cherry tomatoes, cut them into quarters, then place them in a sieve, lightly salt them and let them rest for about half an hour, mixing them occasionally.
In the meantime, cook the pasta in plenty of boiling salted water, drain it al dente with a slotted spoon, and transfer it directly into a large salad bowl in which you have already put the pesto (this way it will carry some cooking water with it).
Stir carefully until it is perfectly coated with the dressing.
Toast the sliced almonds in a small pan without any seasoning until they turn golden. Then remove them from the pan to prevent burning and set aside.
In the same pan, dry fry the capers until they become crispy: rinse them first under running water and dry them, patting with paper towels.
Grate the aged ricotta with a large hole grater.
Transfer the cherry tomatoes, toasted almonds, crispy capers, and aged ricotta into the pasta salad bowl.
Finally, give it one last good mix.
Fragrance the pasta with a few basil leaves torn by hand and, if desired, sprinkle with freshly ground black pepper. Serve it at room temperature or cold. Enjoy! Paola.
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