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
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