Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Farfalle all'ortolana a modo mio.. piatto freddo

My Style Farfalle Ortolana (Cold Pasta Salad)

Name: My Style Farfalle Ortolana (Cold Pasta Salad)
Total time: 2400 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 10 1/2 oz farfalle pasta (about 300 grams); 3 Italian eggplants; 2 zucchini; 1 carrot; 1 cup frozen peas (about 150 grams); 1 garlic clove; 1 bunch arugula; 5-6 walnut halves; 1 teaspoon pine nuts (about 5 grams); 1/2 cup grated Parmesan cheese (about 50 grams); 1/2 cup grated Pecorino Romano cheese (about 50 grams); as needed Extra-virgin olive oil,

Nunzia Marzocco @Nunziamarzocco68

A fresh, clean-out-the-fridge dish with bold flavor thanks to a homemade arugula pesto.

Nunzia Marzocco @Nunziamarzocco68

A fresh, clean-out-the-fridge dish with bold flavor thanks to a homemade arugula pesto.

Saved

Ingredients

40 minutes

Serves 4 servings

10 1/2 ozfarfalle pasta (about 300 grams)
3Italian eggplants
2zucchini
1carrot
1 cupfrozen peas (about 150 grams)
1garlic clove
1 buncharugula
5-6walnut halves
1 teaspoonpine nuts (about 5 grams)
1/2 cupgrated Parmesan cheese (about 50 grams)
1/2 cupgrated Pecorino Romano cheese (about 50 grams)
as neededExtra-virgin olive oil,

Saved

Steps

40 minutes

1

Wash and trim the tops off the eggplants. Cut them into cubes and place them in a colander. Sprinkle with salt to help remove their bitterness.
2

While the eggplants are draining, peel the carrot and trim the zucchini. Cut both into cubes. In a skillet, sauté the garlic until golden, then add the carrot and zucchini cubes. Add the peas and the rinsed, squeezed eggplant cubes.
3

Cook the vegetables until just tender but still crisp. Once cooked, let them cool.
4

Meanwhile, bring a large pot of water to a boil. Once boiling, add salt and the pasta. When the pasta is cooked, drain and quickly rinse under cold running water to stop the cooking.
5

Wash and dry the arugula. Place it in a tall container with the walnut halves, pine nuts, and grated cheeses. Drizzle in olive oil and blend with an immersion blender until smooth.
6

Place the pasta in a large bowl. Add the cooked vegetables and toss with the arugula pesto until everything is well combined. Chill in the refrigerator before serving.