Italian
Cold Lemon Pasta
by Cucina con Ruben · 548K subscribers on YouTube
A refreshing cold pasta salad with lemon pesto, tuna, mozzarella, cherry tomatoes, olives and pine nuts. Perfect for a beach lunch.
- Difficulty
- easy
Ingredients
15 items- Tuna in Oilcanned, drained
- Pomodorini Gialli e Rossicherry tomatoes, mixed colours
- Taggiasca OlivesTaggiasca olives
- Fresh Basilfresh basil leaves
- Fresh Mintfresh mint leaves
- Pepperblack pepper, to taste
- Fusillior other short pasta that holds shape
- Parmigiano Reggianograted, mixed with Pecorino (50/50)
- Pecorino Romanograted, mixed with Parmesan (50/50)
- Mozzarellafresh mozzarella, drained and torn
- Lemonsjuice and zest for the pesto
- Pine Nutsfor pesto and garnish
- Lime(optional) — zest only, adds exotic touch
- Olio d'Oliva Extra Vergineextra virgin olive oil, for pesto and cooking
- Saltto taste
Method
- Cut cherry tomatoes in half and cook them in a pan with a drizzle of olive oil and a pinch of salt until slightly caramelized.
- Prepare the lemon pesto: in a blender, combine juice and zest of lemons, pine nuts, grated Parmesan and Pecorino (50/50 mix), fresh basil, fresh mint, a pinch of salt, pepper, a drizzle of extra virgin olive oil, and a little lime zest. Blend until creamy.
- Drain the mozzarella and cut it into small pieces.
- Coarsely break the canned tuna with a fork.
- Cook fusilli pasta in salted boiling water until al dente.
- Drain the pasta and transfer to a bowl. Toss generously with the lemon pesto, mixing well.
- Add the tuna, mozzarella, a handful of pine nuts, the cooked cherry tomatoes, Taggiasca olives, fresh basil leaves, and fresh mint leaves. Mix gently.
- Serve the pasta on a plate, garnish with a few fresh cherry tomatoes and extra basil if desired.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
