Cold pasta is a real must for summer lunches!
Fresh and quick to prepare, it is ideal for those who cannot give up pasta even in the hottest temperatures.
A ‘convenient’ dish that you can also prepare in advance and enjoy at your leisure, during your lunch break at work or perhaps under the beach umbrella.
In this recipe we have used Foglie d'Ulivo, a very characteristic type of pasta, whose shape is reminiscent of olive leaves.
For the dressing, however, we have prepared a quick pesto of rocket, a vegetable with wonderful properties and a characteristic bitter and spicy flavour, which brings freshness and colour to the dish.
A recipe that will brighten up your lunch!
Ingredients for two persons
- 200 g Valle del Crati olive leaves
- 200 g fresh rocket
- 70 g walnuts
- 1 pinch salt
- 150 g grated parmesan cheese
- 200 ml olive oil
- 100 g smoked salmon
- 100 g feta cheese
First you have to cook the pasta in plenty of salted water.
In the meantime, you can prepare the rocket pesto:
Start by washing and drying the arugula well. Shell the walnuts. Place all the ingredients in a kitchen mixer.
Operate the mixer and blend a little at a time until you obtain a cream.
When the pasta is cooked, drain and leave to cool for 10 to 15 minutes.
After this time, transfer the pasta to a bowl together with the rocket pesto, diced feta cheese and chopped salmon.
Now the cold pasta with rocket, salmon and feta is ready to be served and enjoyed!