Cold Pasta with Pistachio Pesto, Mortadella and Mozzarella by @maritoemoglie_incucina

30 min

4 servings

🍝

320 g

Short pasta

🥜

150 g

Pistachios

🧀

30 g

Parmigiano reggiano

🫒

40 ml

Extra virgin olive oil

🧀

15 g

Cream cheese

🍖

150 g

Mortadella

🧀

200 g

Mozzarella

🧂

1.5 g

Salt

⚫

0.5 g

Pepper

  1. Boil
    • salt

    Bring a large pot of salted water to a boil.

  2. Cook
    • short pasta

    Cook the short pasta until al dente, about 10 minutes.

  3. Drain
    • short pasta

    Drain the pasta in a colander. Rinse it under cold running water until cooled.

  4. Transfer
    • short pasta
    • extra virgin olive oil

    Transfer the cooled pasta to a large mixing bowl. Toss it with 10 ml of extra virgin olive oil.

  5. Cut
    • mortadella

    Cut the mortadella into small cubes or strips. Set it aside.

  6. Cut
    • mozzarella

    Cut the mozzarella into small cubes. Set it aside.

  7. Add
    • shelled pistachios
    • grated Parmigiano Reggiano
    • extra virgin olive oil

    Add the shelled pistachios, grated Parmigiano Reggiano, and 30 ml of olive oil to the blender.

  8. Add
    • salt

    Add the salt and black pepper. Blend until a smooth pistachio pesto forms.

  9. Add
    • cream cheese

    Add the cream cheese to the pistachio pesto. Blend briefly until creamy.

  10. Add
    • short pasta
    • shelled pistachios
    • mortadella

    Add the pistachio pesto and mortadella to the cooled pasta. Stir until evenly coated.

  11. Fold
    • mozzarella

    Fold in the cubed mozzarella. Serve immediately or chill before serving.

Cold Pasta with Pistachio Pesto, Mortadella and Mozzarella by @maritoemoglie_incucina

30 min

4 servings

🍝

320 g

Short pasta

🥜

150 g

Pistachios

🧀

30 g

Parmigiano reggiano

🫒

40 ml

Extra virgin olive oil

🧀

15 g

Cream cheese

🍖

150 g

Mortadella

🧀

200 g

Mozzarella

🧂

1.5 g

Salt

⚫

0.5 g

Pepper

Preparation Steps

  1. Step 1/11

    Bring a large pot of salted water to a boil.

    🧂salt
    🍲large pot

  2. Step 2/11

    Cook the short pasta until al dente, about 10 minutes.

    🍝short pasta
    🍲large pot

  3. Step 3/11

    Drain the pasta in a colander. Rinse it under cold running water until cooled.

    🍝short pasta
    🧺colander

  4. Step 4/11

    Transfer the cooled pasta to a large mixing bowl. Toss it with 10 ml of extra virgin olive oil.

    🍝short pasta
    🫒extra virgin olive oil
    🥣large mixing bowl
    🥄spoon

  5. Step 5/11

    Cut the mortadella into small cubes or strips. Set it aside.

    🍖mortadella
    🔪knife
    🪵cutting board

  6. Step 6/11

    Cut the mozzarella into small cubes. Set it aside.

    🧀mozzarella
    🔪knife
    🪵cutting board

  7. Step 7/11

    Add the shelled pistachios, grated Parmigiano Reggiano, and 30 ml of olive oil to the blender.

    🥜shelled pistachios
    🧀grated Parmigiano Reggiano
    🫒extra virgin olive oil
    🥄measuring spoon

  8. Step 8/11

    Add the salt and black pepper. Blend until a smooth pistachio pesto forms.

    🧂salt
    ⚫black pepper

  9. Step 9/11

    Add the cream cheese to the pistachio pesto. Blend briefly until creamy.

    🧀cream cheese
    🥄spoon

  10. Step 10/11

    Add the pistachio pesto and mortadella to the cooled pasta. Stir until evenly coated.

    🍝short pasta
    🥜shelled pistachios
    🍖mortadella
    🥣large mixing bowl
    🥄spoon

  11. Step 11/11

    Fold in the cubed mozzarella. Serve immediately or chill before serving.

    🧀mozzarella
    🥣large mixing bowl
    🥄spoon

Composition

Ingredients

Types

Grains, Fats and oils, Dairy, Meat, Seasonings

Ingredients

Short pasta, Pistachios, Parmigiano reggiano, Extra virgin olive oil, Cream cheese, Mortadella, Mozzarella, Salt, Pepper

Notes

Parmigiano reggiano (grated), Extra virgin olive oil (for the pesto, to taste, for tossing the cooked pasta), Cream cheese (spreadable cheese), Salt (to taste), Pepper (to taste)

Allergens

Gluten, Milk, Pork

Dietetics

Dietary regimen

High-protein, Mediterranean diet

Calories

875 kcal

Macro nutrients

Protein: 34g, Carbohydrates: 68g, Fat: 52g, Fiber: 6g, Sugars: 4g

Nutritional Information

Minerals

Calcium: 310mg, Iron: 3.2mg, Potassium: 460mg, Sodium: 760mg, Magnesium: 105mg

Vitamins

Vitamin A: 115µg, Vitamin B12: 1.1µg, Vitamin E: 3.4mg, Vitamin K: 12µg

Preparation

Time Information

Preparation

20 minutes

Cooking

10 minutes

Overall

30 minutes

Difficulty

Level

Easy (1/4)

Steps

11 steps

Equipments

Utensils

knife, cutting board, large pot, colander, large mixing bowl, spoon, measuring spoon

Appliances

Blender, Stove

Type

Type

Type Of Dish

Main Course, Salad

Occasions

Lunch, Dinner, Picnic, Summer gathering

Origin

Source

Platform

instagram

Original Creator

@maritoemoglie_incucina

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Tender, Chewy, Smooth

Flavors

Nutty, Savory, Salty, Rich, Mild

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 120 min), fridge : 2 days (Store in an airtight container,Keep at or below 4°C), freezer : (Not recommended because mozzarella and pasta texture deteriorate)