Warm pasta salad with grilled tomatoes, zucchini & Savina Pekorin
Ingredients - Serves
About 8 plum tomatoes cored and halved lengthwise
About 4 small zucchini trimmed and halved lengthwise
5 tbs Savina Extra-Virgin Olive oil with Basil
2 tsp Savina Seasoning for Pasta
2 tsp Savina sea salt flakes
1 tsp freshly ground Savina whole mixed peppercorns
200g Savina Il-Pekorin mature, grated
2 tsp Savina Special Reserve Balsamic vinegar of Modena
500g dried Farfalle
Method

In a large bowl, toss the tomatoes and zucchini with 2 tbs of the Savina extra-virgin olive oil with basil, salt and pepper. Set the vegetables cut side down on a grill and cook without moving them until they have good grill marks for 5 to 7 minutes. Flip and cook until browned and tender for 6 to 8 more minutes. Transfer to a cutting board and let cool for a couple of minutes. Coarsely chop, return them to the same large bowl along with 100g of the Pekorin cheese and toss. Set for up to a couple of hours at room temperature. Cook pasta according to instructions on packet. Drain well and toss with the tomato and zucchini mixture, the remaining 3 tbs Savina extra-virgin olive oil with basil and the Savina Special Reserve Balsamic vinegar of Modena. Season generously with salt and pepper to taste and transfer to a serving bowl. Sprinkle with the remaining 100g Il-Pecorin and 2tsp Savina Mediterranean Seasoning for Pasta and serve.

Extra Virgin Olive Oil with Basil
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Mixed Herbs for Pasta
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Mediterranean Sea Salt Flakes Blue Pot
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Il-Pekorin Mature
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Balsamic Vinegar of Modena
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