Pasta-a-la-stein

Recently updated on November 27th, 2019

Pasta-a-la-stein

Yields6 Servings

Rating
CATEGORY

Ingredients

 16 oz box rotini pasta
 1 tbsp canola oil
 1 clove garlic, peeled
 1 cup fresh spinach
 2 cups fresh basil leaves
 ¼ cup toasted pine nuts or walnuts
 ½ cup extra virgin olive oil
 ¼ cup freshly grated parmesan
 salt and pepper, to taste
 10 oz mini salami, diced
 1 red bell pepper, diced
 1 cucumber, diced, reserving 1 end
 12 oz container small ball mozzarella, halved
 2.25 oz can black olives

Directions

1

In a large pot over high heat, bring water to a boil and cook the pasta according to package directions. Drain and return to the pot, add oil and toss.

2

In a food processor, fitted with an “S” blade, add the garlic, spinach, basil, nuts, and 1 tablespoon of the oil. Pulse until finely chopped. Start the food processor and pour the rest of the oil in a slow, steady stream. Add the parmesan, salt, and pepper; pulse until fully combined.

3

Reserve two olives, two mozzarella halves, one piece of salami, the end of the cucumber, and a slice of the red pepper for decorating at the end. Add the pesto to the pasta, as well as the salami, pepper, cucumber, and mozzarella, tossing to fully coat. On a large plate, scoop the pasta to the plate in a rectangle shape, add the olives to the top to make the hair. Decorate and serve.

Panzanella

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Ingredients

 16 oz box rotini pasta
 1 tbsp canola oil
 1 clove garlic, peeled
 1 cup fresh spinach
 2 cups fresh basil leaves
 ¼ cup toasted pine nuts or walnuts
 ½ cup extra virgin olive oil
 ¼ cup freshly grated parmesan
 salt and pepper, to taste
 10 oz mini salami, diced
 1 red bell pepper, diced
 1 cucumber, diced, reserving 1 end
 12 oz container small ball mozzarella, halved
 2.25 oz can black olives

Directions

1

In a large pot over high heat, bring water to a boil and cook the pasta according to package directions. Drain and return to the pot, add oil and toss.

2

In a food processor, fitted with an “S” blade, add the garlic, spinach, basil, nuts, and 1 tablespoon of the oil. Pulse until finely chopped. Start the food processor and pour the rest of the oil in a slow, steady stream. Add the parmesan, salt, and pepper; pulse until fully combined.

3

Reserve two olives, two mozzarella halves, one piece of salami, the end of the cucumber, and a slice of the red pepper for decorating at the end. Add the pesto to the pasta, as well as the salami, pepper, cucumber, and mozzarella, tossing to fully coat. On a large plate, scoop the pasta to the plate in a rectangle shape, add the olives to the top to make the hair. Decorate and serve.

Pasta-a-la-stein

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