Pasta salad is a tasty summer first course, ideal to prepare in the warmer months when the desire to be at the cooker is less and the desire for simple, fresh and appetising dishes increases.
This easy-to-prepare cold pasta can become a versatile main course for dinners with friends and family.
Tags
Recipe categories
Difficulty
Preparation time
60 minutes
Cooking time
3minutes
Nutrition table
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Chef
Ingredients
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Chestnut flour
Value
200 g
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Wheat flour type 00
Value
300 g
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Eggs
Value
3
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Extra Virgin Olive Oil
Value
20 g
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Sun-dried tomatoes in oil
Value
250 g
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Almonds
Value
100 g
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Porcini Mushrooms in Oil
Value
250 g
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Casera Cheese
Value
100 g
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Balsamic Vinegar
Value
20 g
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Fresh Herbs
Value
q.b.
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Step di preparazione:
Preparation steps template
Short
Preparation steps
Description
For the pasta: make a fountain with the chestnut flour and type 00 flour.
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Add the eggs to the centre and start to mix everything until a smooth and homogeneous dough is obtained.
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Let the dough rest for 30 minutes and then roll it out to form tagliatelle
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For the Mediterranean Pesto: drain the sun-dried tomatoes and porcini mushrooms and, together with the almonds, mince them.
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Add casera cheese, chopped fresh herbs (mint, dill and rocket) and extra virgin olive oil to the mixture.
Description
Bring the water to the boil and then cook the tagliatelle for 3 minutes.
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Drain and then leave to cool, while adding the oil. Once cooled, season in a bowl with Mediterranean pesto, casera cheese and a dash of balsamic vinegar and oil.
Description
Serve the cold pasta and enjoy!
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INGREDIENTS: