Pesto Pasta Salad

Ingredients

• 80 g pine nuts
• 100 g (about 5 bunches) basil
• 50 g (about 5 bunches) parsley
• 80 g Pecorino cheese
• 125 ml extra‑virgin olive oil
• 1 young garlic clove
• Salt
• Pepper
• olive oil (to cover)
• 300 g pasta (e.g., creste di gallo, penne, rigatoni or fusilli)
• Salt
• 2 red onions
• 250 g half sun‑dried tomatoes
• 6 Tbsp freshly made pesto
• 5 Tbsp pitted black olives (in oil)
• 2 tbsp capers
• ground pepper
• a pinch of sugar
• 1 handful arugula (optional)

Instructions

1. 1.

   Toast the pine nuts in a pan over low heat until golden brown.

2. 2.

   Wash and dry the basil and parsley. Remove leaves from stems and roughly chop. Cut the pecorino into cubes.

3. 3.

   Add all ingredients to a blender and puree into a fine paste. Season with salt and pepper. Transfer the pesto to a screw‑top jar, smooth the surface, and cover with olive oil.

4. 4.

   Store the pesto in the refrigerator for several weeks. When removing it from the jar, wipe the rim with a clean cloth and reapply a thin layer of olive oil.

5. 5.

   Cook the pasta according to package instructions until al dente. Drain on a colander, rinse briefly under cold running water to cool slightly, then let drain fully.

6. 6.

   Peel and finely dice the onions. Roughly cube the half sun‑dried tomatoes. Combine all ingredients in a large bowl and season the salad with salt, freshly ground pepper, and a pinch of sugar.

7. 7.

   If desired, fold in fresh arugula just before serving.