Campanelle Pasta Salad with Blanched Basil Pesto & Tomato Confit
A striking pasta salad of bronze-die campanelle coated in a brilliant emerald pesto, paired with sweet confit cherry tomatoes, creamy buffalo mozzarella, and toasted pine nuts.
A striking pasta salad of bronze-die campanelle coated in a brilliant emerald pesto, paired with sweet confit cherry tomatoes, creamy buffalo mozzarella, and toasted pine nuts.
% GDA = share of an average adult's daily reference intake (2000 kcal). Values are estimates and may vary.
600gCherry tomatoes
8 cloveGarlic
2LemonPreheat the oven to 120°C Ober-/Unterhitze. Place 600g cherry tomatoes and 8 clove garlic in a small baking dish. Grate the zest and squeeze the juice of 2 lemon, keeping them separate.
Cherry tomatoesGarlic
300mlOlive oilPour 300ml olive oil over the tomatoes and garlic in the baking dish, ensuring they are submerged. Bake at 120°C Ober-/Unterhitze for 60 minutes until the tomatoes are wrinkled and sweet, and the garlic is completely soft.
Cherry tomatoesGarlicOlive oilStrain the warm oil into a bowl, reserving the confit tomatoes and soft garlic separately. Allow both to cool slightly.
100gPine nutsToast 100g pine nuts in a dry frying pan over medium heat for 3 minutes until golden and fragrant, shaking the pan constantly. Set aside to cool.
200gBasilBring a small pot of water to a boil. Submerge 200g basil leaves for exactly 5 seconds, then immediately plunge them into ice-cold water. Squeeze the basil leaves firmly in a clean kitchen towel to remove all excess moisture.
Garlic200mlOlive oilBasil70gPine nuts
100gParmesanLemon
1 tspSaltPlace the squeezed basil, the confit garlic, 70g of the toasted pine nuts, 100g parmesan, 1 tablespoon of the lemon juice, and 1 tsp salt in a food processor. Stream in 200ml of the warm garlic-tomato oil while blending until a smooth, emerald-green paste forms.
500gCampanelle2 tspSaltCook 500g campanelle in a large pot of boiling water salted with the remaining 2 tsp salt until al dente, about 10 minutes. Drain, rinse briefly with cold water to stop the cooking, and let cool completely.
Cherry tomatoes30gPine nuts
250gBuffalo MozzarellaLemon
5mlBlack pepperTear 250g buffalo Mozzarella into bite-sized pieces. In a large bowl, toss the cooled pasta with the blanched basil pesto. Gently fold in the confit tomatoes, the torn mozzarella, the remaining 30g toasted pine nuts, the lemon zest, and 5ml black pepper.