Pasta salad with mortadella
Add the pistachios, garlic, Parmesan cheese, fresh basil, and olive oil to a food processor and blend into a smooth pesto. Season to taste with salt and pepper.
Ingredients · Servings 4 people
- 300 g orecchiette
- 30 g pistachios
- 1 clove of garlic
- 50 g Parmesan cheese
- 1 bunch of fresh basil
- 50 ml olive oil
- 100 g mortadella
- 250 g cherry tomatoes
- 1 burrata
Method · 20 min
- Cook the pasta al dente according to the instructions on the packaging. Then drain.
- Toast the pistachios.
- Add the pistachios, garlic, Parmesan cheese, fresh basil, and olive oil to a food processor and blend into a fine pesto. Season to taste with salt and pepper.
- Pistachio pesto pasta.
- Heat a dry frying pan over medium heat and fry the slices of mortadella until crispy.
- Drain the mortdella and break it into coarse pieces.
- Halve the cherry tomatoes.
- Mix the tomatoes and the mortadella through the pasta.
- Spoon the pasta salad with mortadella into deep plates. Divide the burrata among the plates.
