Insalata Di Pasta Al Pesto

🕒 Prep time: 5 minutes 🥘 Cooking time: 15 minutes

Ingredients

• Sea salt
• 1 pound fusilli, farfalle or penne
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh oregano leaves

For pesto:

• 60 g/2 ounces (about 3 loosely packed cups) fresh basil leaves, plus more for garnish.
• 2 garlic cloves, peeled but whole
• 60 g / 2 ounces parmigiano-reggiano, finely grated (about ¾ cup)
• 60 g / 2 ounces Pecorino Romano, finely grated (about ¾ cup)
• 6 tablespoons extra virgin olive oil
• 30 g / 1 ounces (about 3 tablespoons) pine nuts
• 30 g / 1 ounce (about 3 tablespoons) pistachios
• 8 ounces fresh mozzarella 
• 1 pound cherry tomatoes, halved
• 1 (6.7-ounce) jar oil-packed tuna, drained and flaked.

Instructions

• Bring a large pot of water to a rolling boil over high heat. Season the boiling water with salt until it tastes like a well-seasoned soup.
• Drop in the pasta and cook until al dente.
• Drain the pasta and add it to a large bowl. Add the olive oil and oregano leaves and let cool.
• Make the pesto: In a blender or food processor, combine the basil, garlic, Parmigiano-Reggiano, pecorino Romano, olive oil, pine nuts and pistachio and blend until smooth.
• When the pasta is at room temperature, stir in the pesto. Shred the mozzarella on top by hand.
• Add the tomatoes and tuna and mix together until well combined.
• Plate it and finish it off by adding a few basil leaves & enjoy!