Cold Pasta with Garlic-Free Pesto

A version of cold pasta with garlic-free pesto is a great dish for those who do not like garlic or for those looking for a more delicate pesto. Here is an Italian variant you could be inspired by:

Ingredients

• 400g of short pasta (penne, fusilli, farfalle)
• 50g of fresh basil
• 30g of pine nuts
• 50g of grated Pecorino Romano cheese
• 50g of grated Parmesan cheese
• 100ml of extra virgin olive oil
• Salt to taste

Preparation

1. Bring a pot of salted water to a boil and cook the pasta according to the package instructions. Once cooked al dente, drain it and cool it under running water to stop the cooking process.
2. While the pasta is cooking, wash the basil leaves and gently pat them dry.
3. In a blender or using a mortar, grind the pine nuts and add the basil, Pecorino, Parmesan, a pinch of salt and start blending or pounding.
4. Slowly pour in the extra virgin olive oil while continuing to work the mixture until you obtain a smooth cream.
5. Place the pasta in a large bowl and add the pesto. Mix well so that the pasta is completely coated.
6. Let it rest in the fridge for at least an hour before serving, to allow the flavors to blend well.

Cold pasta with garlic-free pesto is perfect for a summer lunch or as a picnic dish!

Fun Facts

Pesto, one of the most beloved sauces in Ligurian cuisine, has ancient origins and its name derives from the Ligurian verb “pestâ”, which means to pound, referring to the original method of preparation with a mortar. The garlic-free version is ideal for those who prefer more delicate flavors, but still retains the essence of fresh basil and other typical ingredients.