Pesto penne rigate with buffalo mozzarella
, about 2 small bunches
, a mix of colours, sliced into wedges
Buffalo or fresh
, roughly torn
FOR PESTO PENNE RIGATE WITH BUFFALO MOZZARELLA:
1/2 375-g pkg
high fibre penne rigate
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.