Chickpea rotini salad with octopus, potato and pesto alla genovese
10 oz Barilla Chickpea Rotini
5.6 oz Barilla Pesto alla Genovese
14 oz boiled octopus (17.6 oz raw)
7 oz potatoes
Boil the octopus in slightly salted water for 40 minutes or until tender.
Drain and leave to cool.
Peel the skin and suckers from the octopus and dice.
Peel the potatoes, dice and blanch.
Bring a pot of water to the boil and add salt.
Boil the Chickpea Rotini for 7-9 minutes, add the potatoes in the last few minutes.
Dilute some pesto in a cup with a few drops of cooking water.
Drain the pasta and potatoes and toss in a bowl with the pesto and diced octopus.
Mix well and serve.