Difficulty: simple, Serving: 6, Preparation time: 30 minutes, What you need: large pot, salad bowl, sieve
The actual salad
- 500g Fusilli pasta
- 1 portion of arugula
- 1 small pack of pine nuts
- 1 pack grated gouda and/or parmesan
For better Pesto
- 2 small onions
- 1 clove of garlic
- 1 glass of pesto rosso
- 2 tbsp olive oil
The nasty part: Cook, slice, roast.
Bring water to a boil and add the Fusilli. Cook them with some salt. Al dente or not is up to you. Drain them when done. Dice the tomatoes and onions, mince the garlic. Also roast the pine nuts. No oil, medium heat. Pay attention, they burn fast.
Make the pesto better.
Heat the onions and the minced garlic in a pan with some olive oil until they're nice and smooth (glossy). Add some (not all of them!) fresh tomatoes to the mix. When all is nice and mushy, add the pesto to it. If necessary, drain some of the oil. If you're feeling it, add some pepper and tabasco.
Merge Fusilli with pesto.
Add the enhanced pesto to the Fusilli and mix them well. Then get a big salad bowl.
Now it's time to layer everything. Start with a layer of pesto Fusilli. Add a layer of arugula. Then sprinkle some pine nuts. Then add a layer of grated parmesan or gouda. Then add some fresh tomatoes. Start with another layer of Fusilli and so on until you ran out of Fusilli and arugula.
Top it all off with the remaining ingredients (cheese, tomatoes, arugula, pine nuts) and make it look cool and artsy.
- Do not serve it too cold.
I designed this salad to taste good even if it's a bit cold. However, it unleashes its full taste potential when either warm or at room temperature.