Red Pesto Pasta Salad with Olives & Mozzzarella
Fumé Blanc
North Coast
Pair with Ferrari-Carano Fumé Blanc. Bold pesto, briny olives, and creamy mozzarella come together with our bright, refreshing Fumé Blanc for a pairing made for sunny afternoons.
Ingredients
- 1 pound dried pasta, of choice
- 1 (8 ounce) jar oil-packed sun-dried tomatoes, drained
- 1 tablespoon capers (rinsed and soaked if salt-packed, drained if in brine)
- 30 grams/1 ounce blanched almonds (about ¼ cup)
- 1 garlic clove, peeled but whole
- 40 grams/1 ½ ounces Pecorino Romano cheese, cut into small chunks
- ¼ cup extra-virgin olive oil, plus more as needed
- 1 (8 ounce) ball fresh mozzarella, torn by hand
- ¼ cup pitted olives, for garnish
- Fresh basil leaves, for garnish
Directions
Bring a large pot of water to a rolling boil over high heat. Season with salt until the water tastes like a seasoned soup. Drop in the pasta and cook until al dente. Meanwhile, in a blender or food processor, combine the sun-dried tomatoes, capers, almonds, garlic, Pecorino Romano and olive oil. Blend until the pesto reaches the consistency you desire, I prefer a smooth texture.
Scrape the prepared pesto into a large serving bowl. Add a splash of the pasta water (about ¼ cup) and stir to combine. Add the al dente pasta, tossing with the passion of an Italian until the pasta is coated generously with pesto, adding more tears of the pasta gods (pasta water) as needed to combine. Tear the fresh mozzarella on top of the pasta, then top with olives and fresh basil.
Pour yourself a glass of Ferrari-Carano Fumé Blanc and toast to the end of summer!
Just Gorgeous!
