Chickpea rotini salad with octopus, potato and pesto alla genovese

803 Views
 
MASTERY Level
70 min
804 Views
 
MASTERY Level
4 People
70 min
INGREDIENTS for 4 people

10 oz Barilla Chickpea Rotini

5.6 oz Barilla Pesto alla Genovese

14 oz boiled octopus (17.6 oz raw)

7 oz potatoes

Preparation

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.

 

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