Fiori is a typically a flower-shaped pasta, but can be interpreted from Italian to Swedish to English. Some day I want to watch fiori being made, which means a trip to Italy, and a visit to a pasta factory. Sounds like a good plan to me!!!
This dish is simple, beautiful, easy to customize, and incredibly delicious. My friend Stina has this great recipe:
Even though e-cookbooks and food blogs are cool, handwritten recipes contain history, love, a few smudges, and personality! I will always cling to my handwritten recipes.
This is such a quick, light dish, loaded with flavour, and beautiful too!
Get the pasta cooking in water that is liberally salted. (This wasn’t flower-shaped pasta, but I loved the packaging.) Instead of regular wheat pasta, I would switch it out for brown rice pasta in any shape.
To make the pesto, put the sundried tomatoes, honey, basil, chili pepper flakes, and garlic into a quart-sized canning jar. With an immersion blender, get it all chopped together.
Then slowly add the olive oil, while continuing to blend. (This is when a third hand is helpful, or just drizzle in some oil, mix, add more oil, etc.) Season with salt and pepper. With a spatula, stir in the grated parmesan cheese.
Prepare the tomatoes, prosciutto, kalamata olives, and arugula. Toss the pasta and arugula with the pesto, and serve. So simple. So amazingly delicious!
Fiore med Röd Pesto och Skinka – Pasta with Red Pesto and Ham
Description
Light pasta salad with prosciutto and pesto
Ingredients
- 10–12 oil packed sundried tomatoes
- 1 Tbsp honey
- 1 large bunch basil
- 1 tsp chili pepper flakes
- 2 garlic cloves
- 1/2 cup olive oil
- Salt & Pepper
- 1/2 cup freshly grated parmesan cheese
- Fiori pasta
- Prosciutto
- Arugula
- Cherry tomatoes
- Kalamata olives
Instructions
- Bring a large pot of water to a rolling boil, salt liberally, then add pasta, cooking according to directions on the package
- Put the sundried tomatoes (and a little of that delicious oil!), honey, basil, chili pepper flakes, and garlic cloves into a wide mouth quart canning jar, mixing together with an immersion blender
- Slowly drizzle in olive oil, and continue to blend
- Stir the grated parmesan into the pesto
- Drain pasta and toss with the pesto and arugula
- Add tomatoes, prosciutto, and olives
- Top with additional parmesan, if desired
