Pesto penne rigate with buffalo mozzarella

Makes 6 Servings

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Ingredients

4 cups
packed basil leaves, about 2 small bunches
1/2 cup
toasted pine nuts
1/3 cup
grated parmesan
2 tbsp
1/4 tsp
1/3 cup
1/3 cup
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

Calories 589
Protein 18 g
Carbohydrates 39 g
Fat 43 g
Fibre 6 g
Sodium 250 mg
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Issue: September 2012

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Photo credit: Roberto Caruso

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