For a fresh and quick spring lunch, you can try cold pasta with bocconcini and homemade arugula pesto.
Ingredients:
- Short pasta: 200 grams;
- Fresh arugula: 100 grams, for the pesto,
- Parmigiano Reggiano: 50 grams, grated;
- Pine nuts: 20 grams, for the pesto;
- Garlic: 1 clove, for the pesto;
- Salt and pepper: to taste, for the pesto;
- Extra virgin olive oil: about 60 ml, for the pesto and a little extra for dressing;
- Mozzarella bocconcini: 100 grams, halved,
- Cherry tomatoes: 150 grams, halved;
- Pitted black olives: 50 grams, chopped or left whole, depending on preference.
Method:
Cook a short pasta of your choice al dente, drain and cool under cold water. Meanwhile, prepare the pesto by blending fresh arugula, Parmigiano Reggiano, pine nuts, garlic, salt, pepper, and extra virgin olive oil. In a large bowl, mix the pasta with the arugula pesto, add halved Nobili bocconcini, cherry tomatoes, and some pitted black olives. Mix well to combine all ingredients.
This dish can be served immediately or stored in the refrigerator for a couple of hours to enhance the flavors and allow them to meld and intensify.
It is a good option for a refreshing summer lunch or a light and nutritious dinner.