500 Gr. Farfalle giganti (large ones)
5 Tablespoons Fresh Pesto
1/2 cucumber finely chopped in small cubes
2 Scallions finely sliced
4 Radish finely sliced
2 Celery branches finely chopped
6-8 Black olives finely sliced
Salt & Pepper to taste
Prepare your vegetables and cut them the same size.
Cook the pasta according to manufacturers instructions – about 7-8 minutes for high quality ones.
Once cooked, drain the pasta and immediately stir in the pesto and mix well. This will coat the pasta and keep them oily. Let the pasta cool off covered and once cooled, stir in all the chopped vegetables.
Mix well until all combined.
Keep in the refrigerator until ready to serve.