Cold pasta with zucchini pesto, confit cherry tomatoes, and mozzarella

Preparation

1. STEP 1 OF 5

   Preheat the oven to 140°C. Wash the cherry tomatoes and cut them in half. Place them on a baking sheet lined with parchment paper, season with extra virgin olive oil, salt, pepper, and a pinch of sugar. Bake for about 1-1.5 hours.

2. STEP 2 OF 5

   Meanwhile, prepare the zucchini pesto: cut the zucchinis into cubes and place them in a blender along with the almonds, Parmesan, basil, garlic, salt, and pepper. Add oil gradually and blend until smooth. Adjust salt and oil if necessary.

3. STEP 3 OF 5

   Cook the pasta in plenty of salted water, drain it al dente and rinse under cold water. Drain well and place in a large bowl.

4. STEP 4 OF 5

   Dress the pasta with the zucchini pesto, mixing well. Add the confit cherry tomatoes and mozzarella cubes to taste.

5. STEP 5 OF 5

   Let the pasta cool in the refrigerator for at least 30 minutes before serving.

General Information

Analysis

Macronutrients (100 gr)