Barilla
BARILLA PESTO POTATO SALAD
WITH SUNDRIED TOMATOES AND PARMIGIANO REGGIANO CHEESE
- 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
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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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