BARILLA PESTO POTATO SALAD

WITH SUNDRIED TOMATOES AND PARMIGIANO REGGIANO CHEESE

Pesto Genovese Pesto Sauce

Made with

Pesto Genovese

Share
Print
  • Prep
  • Cook
  • Skill
    Beginner
  • Diet
    Vegetarian


  • 482
    Calories
  • 31.2g
    Total Fat
  • 12.7g
    Protein
  • 32.9g
    Total Carbohydrates

Ingredients

Ingredients for 4 people
  • 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

For the dressing

  • 1 jar Barilla Pesto Genovese
  • 4 tbsp oil from sundried tomatoes
  • Juice of one lemon
  • Black pepper

Instructions

  • TO START

    Wash the potatoes and boil in salted water until just cooked. Drain.
  • PREPARE THE SUNDRIED TOMATOES

    Drain the sundried tomatoes, keeping the oil. Slice finely.
  • PREPARE THE DRESSING

    Prepare the dressing by thoroughly blending the Barilla Pesto Genovese, oil, lemon juice and pepper.
  • COMBINE AND SERVE

    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.
Show more