BARILLA PESTO POTATO SALAD

WITH SUNDRIED TOMATOES AND PARMIGIANO REGGIANO CHEESE

Pesto Genovese Pesto Sauce

Made with

Pesto Genovese

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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.
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