Cold Farfalloni with Basil Pesto, Cherry Tomatoes, and Bottarga
Cold Farfalle with Basil Pesto, Roasted Cherry Tomatoes, and Bottarga is the perfect dish to impress your guests at lunch! This recipe is a true celebration of Mediterranean flavors, where the intense aroma of fresh pesto envelopes the pasta, the sweet roasted cherry tomatoes provide a juicy burst of flavor, and the bottarga adds a savory touch that makes every bite unforgettable. Get ready to delight your guests with this explosion of tastes and colors!
- 320 g Farfalloni
- 100 g pine nuts
- 500 g cherry tomatoes
- Fresh basil leaves, to taste
- Grated bottarga, to taste (consider grated smoked fish roe like tarama or omit it for a vegetarian version)
- Extra virgin olive oil (EVOO) as needed
- Salt to taste
- 50 g fresh basil leaves
- 1/2 bicchiere Olio EVO
- 6 tbsp grated Parmesan cheese
- 2 tbsp grated Pecorino cheese (replace with Parmesan if Pecorino is unavailable)
- 2 garlic cloves
- 1 tbsp pine nuts
- Coarse sea salt, to taste
Prepare the Pesto: If you don’t have a mortar and pestle, you can use a blender, a hand-held blender. Blend basil, garlic, pine nuts, grated cheeses, and olive oil until smooth. For a more traditional consistency, mix gently rather than stirring continuously.
Roast the Cherry Tomatoes: Halve cherry tomatoes, grill them briefly until slightly dried, and let them cool.
Toast the Pine Nuts: Lightly toast pine nuts in a pan and set aside.
Cook the pasta: Bring a large pot of water to a boil (1 liter of water and 10 g of salt per 100 g of pasta). Cook the Farfalle until al dente. Drain, cool, and toss with a drizzle of olive oil to prevent sticking.
Assemble the Dish: Toss the cooled pasta with a few spoonfuls of pesto, the roasted cherry tomatoes, and toasted pine nuts. Add a drizzle of olive oil if needed and mix gently. Serve with a generous sprinkle of grated bottarga, a fresh basil sprig, and a few whole pine nuts for garnish.
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