Pesto rosso—red dried tomato pesto—is the more intense brother of green pesto. With sun-dried tomatoes, roasted peppers, almonds and basil, it creates a pasta with concentrated flavor and vibrant color that transforms any pasta salad into something memorable.
Italian
Pasta salad with red pesto, mozzarella and arugula
Pasta salad with red pesto of sun-dried tomatoes, fresh mozzarella balls and arugula. Colorful and tasty Italian picnic plate.
- Italy
- Salad
- High fiber
- Low sugar
- easy
- lactosa
- gluten
20 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 420 kcal
- Protein 16 g
- Fiber 7 g
- Carbohydrates 52 g
- Fat 16 g
- Sodium 420 mg
Story behind the dish
Preparation
Pasta salad with red pesto, mozzarella and arugula is a preparation from Italy with easy difficulty. Reserve about 32 minutes in total (20 for mise en place and preparation, 12 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 350 g of whole wheat pasta (penne or fusilli).
- Have ready: For the red pesto: 100 g dried tomatoes in oil, 1 roasted pepper, 30 g almonds, 2 cloves of garlic, 4 tablespoons olive oil, salt.
- Have ready: 150 g of fresh mozzarella in small balls.
- Have ready: 80 g of arugula.
- Have ready: Fresh basil.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Cook pasta al dente; drain and refresh with cold water
Cook pasta al dente; Drain and refresh with cold water. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
For the red pesto: grind all the ingredients until a fine paste
For the red pesto: grind all the ingredients until a fine paste. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Mix the cold pasta with the red pesto while it is still warm
Mix the cold pasta with the red pesto while it is still warm. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the mozzarella and arugula
Add the mozzarella and arugula. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Salt adjustment
Adjust salt. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Serve with fresh basil and grated parmesan
Serve with fresh basil and grated parmesan. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Try the pasta a minute before the indicated time: it should be al dente, firm to the bite.
- Draining the ingredients well prevents the dish from becoming watery or greasy.
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