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Orecchiette & Portabellini Pesto Salad
Orecchiette & Portabellini Pesto Salad

Orecchiette & Portabellini Pesto Salad

When it comes to summer salads, the Orecchiette & Portabellini Pesto Salad is a culinary masterpiece that combines the rustic charm of Italian cuisine with the fresh, vibrant flavours of seasonal ingredients.
This dish not only delights the taste buds but also serves as a visually appealing centerpiece for any meal.
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Prep Time 35 minutes
Cook Time 20 minutes
Course Culinary Collection
Cuisine Italian, Mediterranean
Servings 6

Ingredients
  

  • 500 g orecchiette or similar short pasta
  • 100 g asparagus 
  • 100 g edamame beans shelled
  • 100 g fresh peas shelled 
  • 2 cups basil leaves well packed
  • ¼  cup sunflower seeds, cashew nuts or pine nuts 
  •  ½ cup cup / 40g Parmesan cheese grated 
  • 1 clove garlic smashed
  • 2 tbsp lemon juice 
  • Zest of 1 lemon 
  • ½  cup olive oil 
  • 500 g Portabellini mushrooms sliced
  • Salt and pepper to taste 
  • Fresh dill for serving 
  • Pink peppercorns for serving

Instructions
 

Method:

  • In a large pot of salted boiling water, cook the pasta according to package instructions. 
  • Keep it nice and al dente. Reserve about 1 cup of pasta cooking water. 
  • Strain out the pasta and allow it to cool. 
  • Using the pasta water, blanch the vegetables.
  • Refresh them in ice-cold water and drain.
    Keep them bright green with a good bite.
  • Slice the asparagus so it mixes well with the peas and edamame beans. 
  • In a food processor, add all the pesto ingredients except the olive oil. 
  • Season well with salt and pepper
  • Blitz until combined. 
  • Slowly drizzle the olive oil into the food processor until everything is a good consistency. 
  • Scrape pesto into a large mixing bowl. 
  • Add the cooled pasta and toss to coat well. 
  •  Add the blanched vegetables and mix. 
  • If necessary, add a splash of pasta cooking liquid to keep things nice and loose and well coated. 
  • Just before serving, cook the mushrooms. 
  • Heat a drizzle of olive oil in a large frying pan. 
  • Add the sliced Portabellinis and cook until golden brown. 
  • Season well with salt and pepper. 
  • Add the mushrooms to the pasta salad. 
    Toss to mix well.
  • Plate into a large bowl or onto a serving platter.
  • Scatter with fresh dill sprigs and crushed pink peppercorns. 
  • Serve and enjoy!