Chef Megan Mitchell

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Caprese Pasta Salad with Creamy Pesto

Caprese Pasta Salad with Creamy Pesto

Ingredients

  • 1-2 garlic cloves⁣
  • 1 small lemon, zested⁣
  • 1 cup loosely packed basil leaves⁣
  • 1 cup freshly grated Parmesan ⁣
  • 1/3 cup toasted pine nuts⁣
  • 1/3 cup EVOO⁣
  • 1/3 cup heavy cream⁣
  • 1 tsp. kosher salt⁣
  • 1/2 tsp. freshly cracked black pepper⁣
  • 1 pound short cut pasta such as cavatappi, cooked until al dente, drained and cooled⁣
  • 1 pound baby heirloom tomatoes, halved⁣
  • 8 ounces baby mozzarella, halved⁣
  • 1/2 cup basil leaves⁣

Directions

  1. To a small food processor add the garlic clove/s, lemon zest, basil, Parmesan, pine nuts, EVOO, heavy cream, salt and pepper. Blitz for 30-45 seconds until smooth and creamy⁣.

  2. To a large bowl add the cooled, cooked pasta, tomatoes, mozzarella and basil leaves. Pour in the creamy pesto and toss to combine .

  3. Taste for seasoning adding more salt or pepper if needed. Can be served cold or room temperature.

    Recipe Courtesy of Megan Mitchell

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