In summer there is one dish more than the others that attract our attention and fills the tables of all Italians: cold pasta! Perfect for lunches to be consumed under an umbrella, it is a riot of taste and colors.
The recipe that we present to you today is a variant that we like a lot: instead of the usual basil pesto we have chosen for our cold pasta that of fresh rocket, with pine nuts and walnuts, to be enriched with cherry tomatoes, olives and corn and sprinkle with Parmesan and Pecorino, before devouring it with gusto!
Start preparing the cold pasta by boiling the water.
Start preparing the pesto: it will only take a few minutes if you already have all the ingredients at hand. In a powerful mixer insert the washed wild rocket, walnuts and pine nuts, basil, garlic, Parmesan, and pecorino, add strictly raw olive oil (about 4/5 tablespoons), and a pinch of salt.
Run the mixer for a few minutes (depending on the power of the appliance) until the mixture is homogeneous. When the pasta is al dente, drain it and put it immediately under cold water to stop cooking.
In a large bowl, season the pasta with all the ingredients without following a specific order. Add the pesto only at the end!
Mix well and add, if necessary, a drizzle of extra virgin olive oil and an additional sprinkling of Parmesan and pecorino. The cold pasta with rocket pesto is ready to be brought to the table.
If you want to eat it later (perhaps on the beach under an umbrella if you are at the sea, but also in the shade of a bench in a park, after all, summer also arrives in the city), you can use the Virosac food trays. , perfect for storing food in the freezer and fridge, for heating in the microwave, and for taking cold pasta wherever you want to consume it!
Are you looking for other perfect recipes for a packed lunch? Discover them all in our dedicated section!