BARILLA PESTO POTATO SALAD WITH SUNDRIED TOMATOES AND PARMIGIANO REGGIANO
BARILLA PESTO POTATO SALAD WITH SUNDRIED TOMATOES AND PARMIGIANO REGGIANO
30 minutes total
Looking for new ways with Pesto? Try Barilla's step-by-step recipe for our Pesto Potato Salad for a deliciously different potato salad!
Ingredients
Serves 4
| 1kg | cocktail potatoes |
| 150g | sundried tomatoes, preserved in olive oil |
| 150g | rocket salad, washed |
| 2 tbsp. | toasted pine-nuts toasted |
| 50g | Parmigiano Reggiano cheese |
| Salt | |
| 1 jar | Barilla Pesto Genovese |
| 4 tbsp. | oil from sundried tomatoes |
| Juice of one lemon | |
| Black pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Wash the potatoes and boil in salted water until just cooked. Drain.
Step 2
Drain the sundried tomatoes, keeping the oil. Slice finely.
Step 3
Prepare the dressing by thoroughly blending the Barilla Pesto Genovese, oil, lemon juice and pepper.
Step 4
Cut the potatoes into quarters or slices. Mix the tomatoes and warm potatoes with the dressing, cover and leave for 30 minutes. Transfer to a serving plate and top with rocket, pine nuts and finish with Parmigiano Reggiano.