Description

Welcome to our kitchen! Today, we’re diving into the delicious world of Italian-inspired cuisine with our Salade de pâtes au pesto, jambon cru et mozzarella. This recipe combines vibrant flavors of homemade basil pesto, fresh cherry tomatoes, creamy mozzarella, and savory prosciutto. Whether you’re looking for a quick lunch, a picnic dish, or a party favorite, this salad is sure to impress. Let’s explore how to make this delightful dish and bring a taste of Italy to your table.

Ingredients

Scale

320 grams fusilli pasta
120 grams cherry tomatoes, halved
150 grams mini mozzarella balls, halved
4 slices of prosciutto or Serrano ham, cut into strips
40 grams shaved Parmesan cheese
1 handful of fresh arugula (about 10 grams)
30 grams sliced black olives

For the Basil Pesto:

1 large garlic clove, peeled
40 grams Parmesan cheese, grated
40 grams pine nuts
20 grams fresh basil leaves (a mix of sweet basil and lemon basil)
1/4 teaspoon salt
2 pinches of black pepper
70 grams olive oil
1 teaspoon lemon juice

Instructions

Step 1: Cooking the Pasta

Bring a large pot of salted water to a boil.
Add the fusilli pasta and cook according to the package instructions (about 10 minutes).
Drain and rinse under cold water to stop the cooking process.
Allow the pasta to cool completely in a colander.

Step 2: Preparing the Basil Pesto

For Blender Method:
- Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes.
- In a blender, combine the garlic clove, basil leaves, toasted pine nuts, half of the Parmesan, salt, and pepper.
- Blend until a coarse paste forms.
- Gradually add the olive oil while blending until the mixture is smooth.
- Add the lemon juice and remaining Parmesan, and blend again until well combined.
For Food Processor Method:
- Add the garlic, basil, pine nuts, salt, and pepper into the processor.
- Pulse until finely chopped.
- Slowly drizzle in olive oil while processing until smooth.
- Add lemon juice and Parmesan, and pulse a few more times.

Step 3: Assembling the Salad

In a large bowl, toss the cooled fusilli pasta with 160 grams of basil pesto until well coated.
Gently fold in the halved cherry tomatoes, mozzarella balls, sliced olives, arugula, prosciutto strips, and shaved Parmesan.
Use a spatula to mix gently to avoid breaking the mozzarella.

Notes

Use Fresh Ingredients: Opt for fresh basil and high-quality olive oil for the pesto to achieve the best flavor.
Cooling the Pasta: Rinsing the pasta with cold water helps prevent overcooking and keeps the texture perfect for a salad.
Customization Options: Add more vegetables like roasted peppers or artichoke hearts for extra flavor and texture.