The flavours in this salad blend perfectly together and the rich mozzarella cheese helps to bring them all out into one delicious dish.
Prep 10 min, Total 15 min
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 coloured tomatoes, sliced into wedges
250 g pkg Buffalo or fresh mozzarella, roughly torn
Method:
1. 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. Transfer to a large bowl.
2. Add tomato wedges and mozzarella to pesto along with pasta. Toss until combined. Serve immediately.
Alternate option:
1. To make pesto penne rigate with Buffalo mozzarella, cook 1/2 454g pkg penne rigate in a large pot of boiling water, following package directions, but omitting salt, until al dente, 7 to 8 min. Drain and return pasta to pot.
2. Add cooked pasta with tomato wedges and mozzarella to pesto. Toss until combined. Serve immediately.
Serves 6
Courtesy Claire Tansey, www.chatelaine.com