Cheesecake Salad Macaroni Cheesecake
first courses from Italy - Lazio
translated by Italian with
A first easy and super fast, fresh, great for the summer!
Boil water for pasta and salt. Meanwhile dealing with the pesto: Wash the basil leaves and start to crush them along with the almonds.
It would be better to use the mortar, but we all know that the mixer is more comfortable! If you choose this option, remember to put before the blades of the mixer in the freezer. Let them freeze and then use it.
In this way the basil does not oxidize. Olivia Add extra virgin olive oil in large quantities, parmesan and pecorino dosateli according to your taste. Then add the tomatoes.
For a more light version council tomatoes datterini better, if you want to dare with something tastier used dried tomatoes! Blend all.
Cook the pasta keeping aside a cup of the cooking water. Combine the pasta with pesto and mix with the cooking water to mix better. Add Parmesan and pepper to taste. The cold pesto is ready!