- 1 jar 135 g. of red pesto
- 1 jar 135 g. of “Pesto alla Genovese”
- 400 g. short pasta,
- a handful of pine nuts
- 1/2 red onion
- 8 dried tomatoes
- one mozzarella
Cook the pasta in salted water and drain it “al dente”.
Pass it under cold water to stop the cooking.
In a large bowl mix half of the two jars, the onion the mozzarella cheese and the sliced tomatoes.
Add the pasta and mix well.
Add the pine nuts and refrigerate.
It keeps 2/3 days.