BARILLA PESTO POTATO SALAD

WITH SUNDRIED TOMATOES AND PARMIGIANO REGGIANO CHEESE

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

  1. 1 TO START
    Wash the potatoes and boil in salted water until just cooked. Drain.
  2. 2 PREPARE THE SUNDRIED TOMATOES
    Drain the sundried tomatoes, keeping the oil. Slice finely.
  3. 3 PREPARE THE DRESSING
    Prepare the dressing by thoroughly blending the Barilla Pesto Genovese, oil, lemon juice and pepper.
  4. 4 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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