Farfalle salad with tomatoes and pesto sauce
3 servings
30 minutes
Pasta salad with farfalle, tomatoes, and pesto sauce is a refined dish of European cuisine that harmoniously combines freshness and rich flavor. Farfalle, known as 'butterflies,' create a delicate base, while aromatic pesto made from basil, parsley, pine nuts, and pecorino cheese adds an Italian touch. Sweet cherry tomatoes and soft avocado add freshness and textural contrast, while arugula and lettuce provide lightness. Grated cheese and pine nuts complete the composition, enriching the taste. This salad is an ideal choice for a summer dinner or light lunch, pleasing both gourmets and health-conscious eaters.
1
For pesto: toast pine nuts in a dry pan (set some aside for salad garnish); blend parsley and basil leaves, garlic, olive oil, nuts, and cheese into a smooth paste. If it's too thick, you can add a little cold water. Salt to taste, but keep in mind that the cheese is already quite salty.
- Pine nuts: 30 g
- Parsley: 0.5 bunch
- Green basil: 0.5 bunch
- Garlic: 1 clove
- Olive oil: 50 ml
- Pecorino cheese: 50 g
2
Cook the farfalle until done, let it cool slightly and mix with pesto sauce. Cut the tomatoes into quarters. Dice the avocado. Add the vegetables to the pasta. Mix gently to keep the avocado and tomatoes fresh.
- Farfalle pasta (butterflies): 150 g
- Cherry tomatoes: 10 pieces
- Avocado: 0.5 piece
3
Place a mixture of salad leaves (arugula + lettuce) on a plate, then add farfalle with tomatoes and avocado on top. Sprinkle the salad with grated cheese and remaining pine nuts.
- Arugula: 0.5 bunch
- Lettuce: 0.5 bunch
- Pecorino cheese: 50 g
- Pine nuts: 30 g