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