Ingredients
Scale
- 1 package of Colavita Orzo (cooked and cooled (for GF use GF pasta of choice))
For the pesto
- 2 cups baby spinach
- 1/4 cup + 1 T Colavita olive oil
- 3 T salted cashews
- 1 small garlic clove
- Colavita salt from the sea to taste
For the sweet potatoes
- 2 large sweet potatoes (chopped into large chunks (4–5 per potato))
- 1/2 T Colavita white balsamic vinegar
- 1/2 T Colavita balsamic white truffle balsamic glace
- 1 T Colavita extra virgin olive oil
- Colavita salt from the sea (to taste)
Instructions
- Prepare your sweet potatoes by combining the balsamic vinegar, truffle balsamic glace, olive oil and sea salt from the sea in a small bowl and whisk well. In a large mixing bowl, combine the sweet potatoes with the oil and vinegar mixture and allow to sit for at least an hour. 10 minutes prior to roasting, preheat the oven to 180 degrees celsius. Coat a large baking tray lightly with oil and cover evenly with the marinated sweet potatoes and cook for 40-50 minutes, until soft and caramelized. Remove from oven and allow to cool completely.
- Make the orzo according to directions and boil until al dente. (If using the Colavita brand, it should be 7 minutes ). Set aside.
- In a quality blender or food processor, combine all the pesto ingredients and blend well.
- Mix the pesto mixture throughout the orzo and taste- It may need more salt. Chop the cooled marinated sweet potatoes and in mix through the orzo.
- Serve immediately or refrigerate until ready to consume.
Notes
This salad can be made up to 24 hours in advance and eaten within 4 days.
- Category: Primi, Side