Pesto Caprese Pasta Salad
Author: Flying on Jess Fuel
Recipe type: Side Dish
Serves: 4-6
- 1 cup fresh basil leaves
- 2 tbsp toasted walnuts (or pine nuts)
- 2 tbsp Parmesan cheese
- 1 garlic glove
- Juice of ½ lemon
- Extra virgin olive oil
- Salt & pepper, to taste
- 1 (16 oz) package whole wheat bow tie pasta, cooked to al dente according to package directions and cooled
- 1 cup halved grape or cherry tomatoes
- 2 (8 oz) balls fresh mozzarella, cubed
- Place basil, walnuts, Parmesan, garlic, lemon juice and 1 tbsp olive oil in a food processor. Blend to combine.
- With the food processor running, stream in additional olive oil, until pesto is smooth. Season with salt & pepper.
- In a large bowl, toss together pesto, pasta, tomatoes and mozzarella until evenly coated.
Recipe by Flying on Jess Fuel at https://www.jessfuel.com/pesto-caprese-pasta-salad/
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