8 ounces uncooked whole-grain farfalle
2 cups fresh basil leaves
2 tablespoons extra-virgin olive oil
2 teaspoons grated lemon rind
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 garlic clove, peeled
1 cup grape tomatoes, halved
1 cup yellow cherry tomatoes, halved
3 ounces fresh mozzarella cheese, cut into 1/2-inch cubes (about 3/4 cup), divided
1 ounce Romano cheese, grated (about 1/4 cup)
Directions:
Step 1
Cook pasta according to package directions, omitting salt and fat; drain. Place pasta in a large bowl.
Step 2
Combine basil and next 5 ingredients (through garlic) in the bowl of a food processor; process until smooth. Add basil mixture, tomatoes, and 5 ounces mozzarella to pasta; toss to combine. Top with the remaining 5 ounces mozzarella and Romano cheese.
Basil, Tomatoes, Mozzarella- oh my! These three make a perfect summery blend, although it’s hard to think about summer flavors when we got some very late snow here in Warsaw this morning Get out of here, winter!
I’m ready for fresh basil from the garden and yummy warm-weather food like this pasta salad
I have wanted to try pesto for a while now. My friend makes his own & absolutely loves it. Somehow I have never had it. This looks like a good recipe to have it for the first time though. Thank you @Amethyst!
Yummy lol I have to make this it sounds so good. I am ready for summer foods too. So tired of all the heavy winter foods need some lightness in the belly lol:)
My neighbors are moving permanently to the Cape & selling their first house. So they are bringing us a new gas grill from the original house for our porch. I can’t wait to get it & use it. I love cooking outside.