As summer is coming to an end, we want to share one last pasta salad recipe (we believe you can’t never have too many pasta fredda recipes!). This pesto corzetti pasta salad can be prepared ahead (giving it time to absorb the sauce will make this primo even more delicious) and served at room temperature.
We have used a fragrant mix of basil, mint and walnuts in this pesto, but feel free to add any herb you have in the fridge or in the garden. You can also add some cheese, like parmigiano or pecorino, which we didn’t use this time to highlight the last summer vegetables of the season.
Packed with fresh seasonal veggies, there’s a burst of ’estate’ in every bite. You might not have been able to travel to Italy this summer (we really hope you’ll visit our country soon!), but you can still bring the flavors of Italy into your kitchen.
Pesto Corzetti Pasta Salad
- Fresh basil leaves
- Fresh mint leaves
- Extra virgin olive oil
- 15 cherry tomatoes
- 1 small eggplant
- 2 zucchinis
- salt and pepper
In a food processor, place the basil, mint and walnuts. Process until coarsely chopped. Add a few tablespoons of extra virgin olive oil and process some more.
On a wooden board, halve the cherry tomatoes, slice the zucchini and cut into medium pieces the eggplant. Cover the bottom of a pan with some extra virgin olive oil and, when the oil is hot, add the vegetables. Cook, stirring from time to time, for a few minutes, until all the vegetables are evenly cooked but not mushy.
In the meantime, prepare the corzetti as usual and cook until al dente. Drain the pasta and toss with the pesto and the sautèed vegetables. Serve the pesto corzetti pasta salad warm or at room temperature. We prefer to serve it at room temperature, preferably al fresco among the olive trees.