Raw beef carpaccio was invented in 1950 at Harry's Bar Venice when a countess needed an iron-rich diet.
Carpaccio Pasta Salad with Truffle Pesto
Indulge in this vibrant Carpaccio Pasta Salad drizzled with rich truffle pesto, ready to tantalize your taste buds in just 20 minutes! Packed with savory beef, fresh arugula, and a sprinkle of Parmesan, each serving is a delightful 537 calories and boasts 28 grams of protein—perfect for a satisfying meal that aligns with your wellness goals. Dive in and savor every bite!
Prep
15
min
Cook
10
min
Serves
2
people
Level
beginner
📝 Ingredients
Serves 2🥬Fresh Produce(1)
- Peper & zout
🫙Pantry Staples(2)
- 140 gram volkoren pasta (4.94 oz)
- 10 gram pijnboompitten (0.35 oz)
🍯Sauces & Condiments(2)
- 10 gram kappertjes (0.35 oz)
- 30 gram truffelpesto (1.06 oz)
📦Other(5)
- 20 gram rucola (0.71 oz)
- 120 gram carpaccio (4.24 oz)
- 60 ml kookzuivel light (2.03 fl oz)
- 30 gram parmigiano reggiano (1.06 oz)
- 30 gram zongedroogde tomaten (op waterbasis) (1.06 oz)
👨🍳 Instructions
- 1
Bring a large pot of water to a boil. Cook the pasta until al dente for about 10 minutes.
- 2
Meanwhile, make the dressing by mixing the truffle pesto and cooking dairy together.
- 3
Drain the pasta and rinse it with cold water.
- 4
In a bowl, combine the pasta with arugula, sun-dried tomatoes, carpaccio, and three-quarters of the pesto dressing. Mix well.
- 5
Add the capers, parmigiano reggiano, and pine nuts. Drizzle with the remaining dressing and season with pepper and salt to taste.
💡 Pro Tips
- ✓Cook pasta 1-2 minutes less than package directions (around 8 minutes instead of 10) since it continues cooking from residual heat and will soften further when dressed.timing8 minutes vs 10 minutes
- ✓Shock pasta in ice water immediately after draining to drop temperature below 40°F within 2 minutes, preventing starch conversion that makes cold pasta gummy.techniqueBelow 40°F in 2 minutes
- ✓Reserve ¼ cup starchy pasta water before draining and add 1-2 tablespoons to your truffle pesto dressing to create better emulsion and coating.technique¼ cup pasta water, 1-2 tablespoons
- ✓Add carpaccio just before serving and keep it refrigerated until the last moment, as beef proteins denature rapidly above 35°F, turning gray and tough.timingBelow 35°F until serving
- ✓Toast pine nuts in a dry pan at medium heat for 2-3 minutes until golden to activate oils and intensify flavor by 300% through Maillard reactions.technique2-3 minutes, 300% flavor increase
Share this recipe
Prep
15
min
Cook
10
min
Serves
2
people
Level
beginner
Share this recipe
Raw beef carpaccio was invented in 1950 at Harry's Bar Venice when a countess needed an iron-rich diet.
Carpaccio Pasta Salad with Truffle Pesto
Indulge in this vibrant Carpaccio Pasta Salad drizzled with rich truffle pesto, ready to tantalize your taste buds in just 20 minutes! Packed with savory beef, fresh arugula, and a sprinkle of Parmesan, each serving is a delightful 537 calories and boasts 28 grams of protein—perfect for a satisfying meal that aligns with your wellness goals. Dive in and savor every bite!
📝 Ingredients
Serves 2🥬Fresh Produce(1)
- Peper & zout
🫙Pantry Staples(2)
- 140 gram volkoren pasta (4.94 oz)
- 10 gram pijnboompitten (0.35 oz)
🍯Sauces & Condiments(2)
- 10 gram kappertjes (0.35 oz)
- 30 gram truffelpesto (1.06 oz)
📦Other(5)
- 20 gram rucola (0.71 oz)
- 120 gram carpaccio (4.24 oz)
- 60 ml kookzuivel light (2.03 fl oz)
- 30 gram parmigiano reggiano (1.06 oz)
- 30 gram zongedroogde tomaten (op waterbasis) (1.06 oz)
👨🍳 Instructions
- 1
Bring a large pot of water to a boil. Cook the pasta until al dente for about 10 minutes.
- 2
Meanwhile, make the dressing by mixing the truffle pesto and cooking dairy together.
- 3
Drain the pasta and rinse it with cold water.
- 4
In a bowl, combine the pasta with arugula, sun-dried tomatoes, carpaccio, and three-quarters of the pesto dressing. Mix well.
- 5
Add the capers, parmigiano reggiano, and pine nuts. Drizzle with the remaining dressing and season with pepper and salt to taste.
💡 Pro Tips
- ✓Cook pasta 1-2 minutes less than package directions (around 8 minutes instead of 10) since it continues cooking from residual heat and will soften further when dressed.timing8 minutes vs 10 minutes
- ✓Shock pasta in ice water immediately after draining to drop temperature below 40°F within 2 minutes, preventing starch conversion that makes cold pasta gummy.techniqueBelow 40°F in 2 minutes
- ✓Reserve ¼ cup starchy pasta water before draining and add 1-2 tablespoons to your truffle pesto dressing to create better emulsion and coating.technique¼ cup pasta water, 1-2 tablespoons
- ✓Add carpaccio just before serving and keep it refrigerated until the last moment, as beef proteins denature rapidly above 35°F, turning gray and tough.timingBelow 35°F until serving
- ✓Toast pine nuts in a dry pan at medium heat for 2-3 minutes until golden to activate oils and intensify flavor by 300% through Maillard reactions.technique2-3 minutes, 300% flavor increase