While I am from Washington and live in Texas, Italy is truly my second home. This recipe has a bit of Italian influence from the salami, artichokes, pesto, and of course pasta, though it’s no bowl cacio e pepe.
Still, this modern Italian-inspired dish takes flavors of your favorite charcuterie board and transforms it into a bowl of pasta. It’s light and airy, a perfect spring or summer dish. Paired with a glass of white wine, I can almost feel the Mediterranean breeze on my skin. Or maybe that’s just the A/C from my apartment living room while stuck inside.
You’ll notice that I used Parmigiano Reggiano NOT parmesan in the walnut pesto. Without getting into cheese politics, there is a huge difference between Parmigiano-Reggiano and parmesan, PR being far superior. That said, as long as you can get a good, high-quality parmesan, then all is good to go!
Antipasti is an Italian appetizer typically consisting of anchovies, olives, meats, and cheeses. It’s derived from the Latin word before (anti) + meal (pastus), but this dish is a full on meal! So grab yourself a glass of wine and grab a big plate for this big, beautiful bowl of pasta.
Pesto Antipasti Pasta
- Food processor
- 15.5 oz garbanzo beans
- 6 oz artichoke hearts
- 4 cups cooked brown rice fusilli*
- 4 oz cherry tomatoes
- 3 oz hard salami
- 3 Tbsp capers
- 1/3 cup red onion chopped
- 2 cups basil
- 1/2 cup walnuts
- 1/4 cup shredded Parmigiano-Reggiano omit if dairy free
- 1/2 cup olive oil
- 1 Tbsp garlic
- salt and pepper to taste
- To make pesto, combine olive oil, basil, garlic, walnuts, parmesan, lemon, salt and pepper in a food processor or immersion blender until smooth. Set to side.
- Chop up salami into ¼ inch cubes.
- Chop up red onion in small pieces.
- In a large bowl, toss pasta with half of pesto mixture.
- Add in garbanzo beans, salami, red onion, and artichoke hearts. Toss with rest of pesto.
- Serve warm or put in the refrigerator for cold pasta salad.