Pesto penne rigate with buffalo mozzarella

8

Makes

6 Servings

Pesto penne rigate with buffalo mozzarella

Roberto Caruso


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
  • 18 g,
  • Carbohydrates
  • 39 g,
  • Fat
  • 43 g,
  • Fibre
  • 6 g,
  • Sodium
  • 250 mg.