Ingredients for 4 people:350 g Mini Farfalle300 g fresh green beans250 g cherry tomatoes200 g diced fresh pecorino cheese 1 jar Pasticcio di Olive1 bunch chives2 tbsp Extra Virgin Olive Oil salt For the sauce: 4 tbsp Extra Virgin Olive Oil1 tbsp Balsamico Bianco1 tsp Pesto al Finocchietto
Wash the beans, pat them dry, top and tail them and then boil them in a large saucepan (big enough to contain the pasta as well) in plenty of boiling, salted water. When they are cooked – it will take around 20 minutes, they must remain firm, not go mushy – use a slotted spoon to remove them from the water, set them aside to cool, and then cut them in half. Bring the water in the saucepan back to the boil and cook the pasta in it. Strain it “al dente” (= firm to the bite), transfer it into a large bowl, dress it with 2 spoonfuls of olive oil and leave to cool. In the meanwhile, wash and dry the cherry tomatoes, then cut them in half; wash the chives, pat them dry with a tea towel and chop them. Now make the sauce: in a small bowl, prepare an emulsion with the olive oil and Balsamico Bianco, add the Pesto al Finocchietto and stir well to create a smooth sauce. Put the cherry tomatoes and beans into the bowl with the pasta, add the Pecorino cheese cut into cubes, the chopped chives and the Pasticcio di Olive. Dress with the sauce that you prepared previously, give everything a good stir, season with salt if necessary and leave your mini-pasta salad to rest for about half an hour before serving it.