COLD PASTA WITH PESTO

Preparation · Pasta 320g
· Datterini tomatoes 250 g
· Mozzarella 200 g
· Black olives 50 g
· Coarse salt to taste
FOR THE PESTO
· Basil 35 g
· Il Cavallino organic extra virgin olive oil 90 g
· Pine nuts 20 g
· Parmigiano Reggiano DOP to be grated 10 g
· Pecorino for grating 10 g
· Fine salt to taste
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To make cold pasta with pesto without garlic, first place a saucepan full of salted water on the stove and bring it to the boil, which will be used to cook the pasta. Meanwhile, prepare the pesto: wash and dry the basil leaves well, then transfer them to a mixer and add the pine nuts, grated Parmesan and Pecorino. Add salt and add the Il Cavallino Organic extra virgin olive oil. Activate the blades and blend the mixture until you obtain a smooth and homogeneous sauce; keep aside the seasoning. Cook the pasta for the time indicated on the package and in the meantime prepare the other ingredients. Cut the mozzarella into cubes. Place it in a colander and let it drain so that it loses its whey. Wash the tomatoes and cut them into wedges. Finally, cut the olives into slices. Drain the pasta into a bowl, season with olive oil, mix and leave to cool. Once the pasta is cold, pour in the pesto and stir to mix. Add the cherry tomatoes. Complete the sauce with the olives and mozzarella, then season with salt and pepper and serve your cold pasta with pesto without garlic.