Pesto Penne Rigate With Buffalo Mozzarella
16
- Makes6 Servings
(Photo: Roberto Caruso)
A delicious—and fast—way to celebrate summer tomatoes and fresh basil.
Ingredients
2 garlic cloves
4 cups packed basil leaves, about 2 small bunches
1/2 cup toasted pine nuts
1/3 cup grated parmesan
2 tbsp lemon juice
1/4 tsp salt
1/3 cup olive oil
1/3 cup canola oil
4 medium tomatoes, a mix of colours, sliced into wedges
250-g pkg Buffalo or fresh mozzarella, roughly torn
FOR PESTO PENNE RIGATE WITH BUFFALO MOZZARELLA:
1/2 375-g pkg high fibre penne rigate pasta
Instructions
To make Pesto, tomato and buffalo mozzarella salad: Drop garlic cloves through the spout of a food processor (or blender) while it's running. Add basil, pine nuts, parmesan, lemon juice and salt. Pulse until finely chopped. With motor running, gradually add oils through the spout. Transfer to a large bowl.
Add tomato wedges and mozzarella to pesto. Toss until combined. Serve immediately.
To make Pesto penne rigate with buffalo mozzarella: Prepare Pesto, tomato & buffalo mozzarella salad as directed above. Set aside. Cook 1/2 375-g pkg high-fibre penne rigate in a large pot of boiling water, following package directions, but omitting salt, until al dente, 7 to 8 min. Drain, then add to salad. Toss until combined.
Nutrition (per serving)
Calories 589, Protein 18g, Carbohydrates 39g, Fat 43g, Fibre 6g, Sodium 250mg.
