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BARILLA PESTO POTATO SALAD WITH SUNDRIED TOMATOES AND PARMIGIANO REGGIANO

Name: BARILLA PESTO POTATO SALAD WITH SUNDRIED TOMATOES AND PARMIGIANO REGGIANO
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 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

30 minutes

Pesti

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

4 servings

1kgcocktail potatoes

150gsundried tomatoes, preserved in olive oil

150grocket salad, washed

2 tbsp.toasted pine-nuts toasted

Salt

4 tbsp.oil from sundried tomatoes

Juice of one lemon

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.