PASTA SALAD WITH RADISH LEAF PESTO

Italian food is the way to go in Cannes. If you are in-the- know you go to Cresci’s Pizza on the harbor and try the eggplantbasil pizza. In your own kitchen, try my pasta salad with a sauce of radish leaves, a nice change from basil.

• 1 large yellow onion, peeled

and sliced in thin crescents • 1 green bell pepper, sliced

thin

• 1 red bell pepper, sliced thin • 60 ml Balsamic vinegar

• 1 tablespoon sugar

• 200 ml good olive oil, plus

more for cooking

• leaves only from a bunch of radishes, washed (give the radishes to your rabbit if you brought one, or munch them yourself with a glass of rosé) • 1 clove garlic

• 100 g pine nuts, toasted

• 8 sun-dried tomatoes, cut in

chunks

• 60 g grated Parmesan

cheese

• salt and pepper

Heat the oven to 200C. Place the onions and peppers on a baking sheet and toss with a little olive oil. Roast, stirring occasionally, until they are soft. Add the Balsamic vinegar and sugar and continue cooking until lightly caramelized.

Place the olive oil, radish leaves, garlic and half the pine nuts and tomatoes in a blender and puree until smooth. Season with salt and pepper and add the Parmesan and remaining pine nuts and tomatoes.

Cook 500 g dried pasta with an interesting shape (radiatore is quite sexy for this). Drain and toss with the radish sauce and roasted vegetables. Add a half cup of cooked fresh peas, if you were at the Cannes market this morning. Serve warm or cold. Some thinly sliced Spanish ham or dried sausages would go nicely.

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