Cold pasta with bell pepper pesto and caciocavallo

17/11/2023

I would be delighted to guide you in the preparation of a refreshing and tasty cold pasta with bell pepper pesto and caciocavallo!

Ingredients

320 g of short pasta (such as fusilli or farfalle)
2 large red bell peppers
1 clove of garlic
30 g of peeled almonds
50 g of caciocavallo cheese
Extra virgin olive oil (to taste)
Salt and pepper (to taste)
Fresh basil (a few leaves for decoration)
Vinegar or lemon juice (a touch for acidity, optional)

Preparation

Start by roasting the peppers. You can do this in the oven at 200 °C until the skin blackens and is easy to peel, or directly on the stove flame, turning them frequently until the skin is charred. Once ready, put them in a food bag or a sealed container to make them “sweat”, facilitating the peeling.
In the meantime, bring a large pot of salted water to a boil and cook the pasta until it is al dente. Drain and cool under running cold water to stop the cooking. Then oil and mix the pasta to prevent it from sticking together.
Clean the peppers by removing the charred skin, seeds, and inner white parts. Cut them into pieces and place them in a blender.
Add the peeled almonds, garlic (quantity to taste depending on your preferences, but remember it will remain raw), caciocavallo cut into cubes, and a pinch of salt and pepper to the same blender.
Blend everything, gradually adding extra virgin olive oil until you get a creamy and homogeneous pesto. If desired, you can adjust the acidity with a touch of vinegar or lemon juice.
In a large bowl, mix the pasta with the bell pepper pesto, ensuring the sauce is well distributed.
Before serving, let the pasta rest in the refrigerator for at least one hour.
When serving, decorate with fresh basil leaves and, if you like, add a fresh grind of pepper or flakes of caciocavallo.

Curiosity

Caciocavallo is a traditional cheese from Southern Italy, pear-shaped, with an intense flavor and a slightly spicy note. It pairs very well with the sweetness of the peppers, creating a very pleasant contrast of flavors.

This pasta can be an excellent solution for a summer lunch or a single dish to bring to a picnic. Cold pasta is a blank canvas for creativity: experiment with different cheeses or add aromatic herbs to vary the taste.