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.
To a large bowl add the cooled, cooked pasta, tomatoes, mozzarella and basil leaves. Pour in the creamy pesto and toss to combine .
Taste for seasoning adding more salt or pepper if needed. Can be served cold or room temperature.
Recipe Courtesy of Megan Mitchell
©2020 Megan Mitchell