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Pasta Salad with Reblochon and Pesto


  • 1/3 Reblochon
  • 250g pasta (Fusilli type)
  • 12 large cherry tomatoes
  • 1 bunch of basil
  • 15g Parmesan
  • 20g pine nuts
  • 100ml olive oil
  • Salt, pepper
15 Min making
10 Min Baking
4 People

Directions :

  • Rinse the basil in some fresh water.
  • Cook the pasta in a large quantity of boiling, salted water, as per the instructions on the packet, then run it under cold water (keep a little cooking water aside for the pesto).
  • Prepare the pesto. In a small mixer, mix the coarsely-chopped basil (set aside some small leaves for garnishing), the Parmesan and the pine nuts. Add the oil and blend well. If you don’t have a blender, you can use a mortar and pestle. Season with salt and pepper.
  • Cut the cherry tomatoes into halves or quarters.
  • Remove the Reblochon’s rind and cut it into small cubes. Pour the pasta into a bowl, add the pesto, and dilute with a small amount of the pasta cooking water you have kept aside, to make it slightly more liquid, and mix together.
  • Add the tomatoes and the Reblochon and garnish with the small basil leaves kept aside.

Bon appétit !

Accompaniments for Reblochon :

Accompaniments for Reblochon