Bell Pepper Pesto Pasta Salad using a Aldi
Ambiano Professional, Ambiano Robot wifi
(4.8)
Preparation time
32 min
Total time
36 min
Servings
4
Calories / Serving
596 Cals
Difficulty
Easy
Dive into a colorful celebration of flavors with this Bell Pepper Pesto Pasta Salad! Originating from the sunny Mediterranean, this dish combines the vibrant crunch of red bell peppers and the aromatic allure of fresh basil into a creamy pesto that dances on your palate. Did you know that pesto is said to have originated in Genoa, Italy, where basil grows like a weed in the summer sun? This salad not only brings a taste of Italy to your table but also packs a punch with the nutty goodness of pine nuts and the richness of Parmesan. Perfect for picnics or a light dinner, it’s a dish that promises to brighten your day – just like a sunny Italian afternoon!
Ingredients
- 60 g Parmesan cheese
- 10 Sheet(s) Basil
- 50 g Pine nut
- 1 Clove of garlic
- 1 Red pepper
- 50 g Olive oil
- 500 g Water
- 1 Pinch(es) Salt
- 320 g Penne
- 130 g Cherry tomato
- 50 g Black olive
Steps
- Add 60 g of parmesan cheese in the food processor bowl.
- Mix chop: 5sec / 0°C / Speed 10.
- Setaside the preparation content in a salad bowl.
- Add 10 sheet(s) of basil, 50 g of pine nut in the food processor bowl.
- Peel, and add 1 clove of garlic in the food processor bowl.
- Mix chop: 5sec / 0°C / Speed 5. Scrape the sides of the bowl with the spatula
- Cut into small pieces, and add 1 red pepper in the food processor bowl.
- Add 50 g of olive oil in the food processor bowl.
- Add the reserved grated Parmesan cheese into the bowl of the food processor.
- Mix manual: 10sec / 0°C / Speed 4.
- Setaside the preparation content in the salad bowl.
- Add 500 g of water, 1 pinch(es) of salt in the food processor bowl.
- Mix manual: 10:00min / 100°C / Speed 1.
- Add 320 g of penne in the food processor bowl.
- Cook the pasta in boiling salted water according to the cooking time indicated on the package. Drain and let it cool.
- Drain the pasta and transfer it to a mixing bowl.
- Cut in two, and add 130 g of cherry tomato on a workplan.
- Pit, and add 50 g of black olive on the workplan.
- Add the cherry tomatoes and olives, season with bell pepper pesto, and then mix.
- Store in the refrigerator until it's time to serve.
