Campanelle with Blanched Basil Pesto and Tomato Confit

Name: Pesto Pasta Salad with Tomatoes and Mozzarella
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 2
Ingredients: 200.000 g Campanelle pasta; 250.000 g Cherry tomatoes; 3.000 clove Garlic; 120.000 ml Olive oil; 50.000 g Basil; 30.000 g Pine nuts; 40.000 g Parmesan; 125.000 g Buffalo Mozzarella; 0.500 pc Lemon; 1.500 tsp Salt; 0.500 tsp Black pepper

A luxurious pasta salad featuring bronze-cut campanelle coated in a vivid, blanched basil pesto, studded with sweet, garlic-confit cherry tomatoes and torn, creamy buffalo mozzarella.

Total time90 min15 prep · 75 cook

Serves

Calories1285 kcalper serving

Ingredients

400g
Campanelle pastadry
500g
Cherry tomatoeswhole
6clove
Garlicpeeled
240ml
Olive oilmild extra virgin
100g
Basilleaves picked
60g
Pine nutsraw
80g
Parmesanfinely grated
250g
Buffalo Mozzarelladrained
1
Lemonjuiced
15ml
Saltfine
5ml
Black pepperfreshly cracked

Nutrition

per serving

1285kcal

Calorie sources

Protein12%Carbs29%Fat59%

Protein: 40g
Carbs: 93g
Fat: 86g
Fibre: 8g

% GDA = share of an average adult's daily reference intake (2000 kcal). Values are estimates and may vary.

Method

Mise en Place
6 cloveGarlic100gBasil80gParmesan250gBuffalo Mozzarella
Peel 6 clove garlic, pick 100g basil, finely grate 80g parmesan, and drain 250g buffalo Mozzarella.
Confit the tomatoes
500gCherry tomatoes6 cloveGarlic240mlOlive oil1 tspSalt
Preheat the oven to 140°C Ober-/Unterhitze. Place 500g cherry tomatoes and 6 clove garlic in a small, deep baking dish, submerge them in 240ml olive oil, and season with 1 tsp salt. Bake for 60 minutes until the tomatoes are tender, jammy, and slightly shrivelled.
Blanch the basil
100gBasil
Bring a small pot of water to a rolling boil. Prepare an ice bath. Submerge 100g basil in the boiling water for exactly 15 seconds, immediately plunge them into the ice bath to lock in the bright green chlorophyll, then squeeze out every drop of excess moisture.
Toast the pine nuts
60gPine nuts
Toast 60g pine nuts in a dry frying pan over medium heat for 3 minutes, shaking constantly, until golden brown and fragrant.
Emulsify the pesto
Garlic160mlOlive oilPine nutsParmesan1Lemon
Blend the squeezed basil, toasted pine nuts, grated Parmesan, the soft confited Garlic (retrieved from the tomato oil), and juice from 1 lemon in a food processor. Slowly stream in 160ml of the warm, garlic-infused tomato cooking oil from the baking dish to emulsify into a smooth, vibrant green pesto.
Cook the pasta
400gCampanelle pasta20mlOlive oil2 tspSalt
Boil 400g campanelle pasta in a large pot of salted water (using remaining 2 tsp salt) until al dente. Drain, rinse briefly with cold water to stop the cooking, and toss with 20ml of the tomato confit oil to prevent sticking.
Assemble the salad
Cherry tomatoes250gBuffalo Mozzarella5mlBlack pepper
Toss the pasta with the emulsified basil pesto in a large bowl. Gently fold in the warm confited Cherry tomatoes and tear the drained 250g buffalo Mozzarella into bite-sized pieces on top. Season with 5ml black pepper.

Method

Mise en Place

6 cloveGarlic

100gBasil

80gParmesan

250gBuffalo Mozzarella

Peel 6 clove garlic, pick 100g basil, finely grate 80g parmesan, and drain 250g buffalo Mozzarella.

Confit the tomatoes

500gCherry tomatoes

6 cloveGarlic

240mlOlive oil

1 tspSalt

Preheat the oven to 140°C Ober-/Unterhitze. Place 500g cherry tomatoes and 6 clove garlic in a small, deep baking dish, submerge them in 240ml olive oil, and season with 1 tsp salt. Bake for 60 minutes until the tomatoes are tender, jammy, and slightly shrivelled.

Blanch the basil

100gBasil

Bring a small pot of water to a rolling boil. Prepare an ice bath. Submerge 100g basil in the boiling water for exactly 15 seconds, immediately plunge them into the ice bath to lock in the bright green chlorophyll, then squeeze out every drop of excess moisture.

Toast the pine nuts

60gPine nuts

Toast 60g pine nuts in a dry frying pan over medium heat for 3 minutes, shaking constantly, until golden brown and fragrant.

Emulsify the pesto

Garlic

160mlOlive oil

Pine nuts

Parmesan

1Lemon

Blend the squeezed basil, toasted pine nuts, grated Parmesan, the soft confited Garlic (retrieved from the tomato oil), and juice from 1 lemon in a food processor. Slowly stream in 160ml of the warm, garlic-infused tomato cooking oil from the baking dish to emulsify into a smooth, vibrant green pesto.

Cook the pasta

400gCampanelle pasta

20mlOlive oil

2 tspSalt

Boil 400g campanelle pasta in a large pot of salted water (using remaining 2 tsp salt) until al dente. Drain, rinse briefly with cold water to stop the cooking, and toss with 20ml of the tomato confit oil to prevent sticking.

Assemble the salad

Cherry tomatoes

250gBuffalo Mozzarella

5mlBlack pepper

Toss the pasta with the emulsified basil pesto in a large bowl. Gently fold in the warm confited Cherry tomatoes and tear the drained 250g buffalo Mozzarella into bite-sized pieces on top. Season with 5ml black pepper.