Tomato Mozzarella Pesto Pasta Salad
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INGREDIENTS
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16 oz uncooked penne pasta
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1 cup pesto sauce (recipe follows)
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1 cup boconccini (small fresh mozzarella balls marinated in olive oil)
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1 cup cherry tomatoes
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1 cup fresh baby spinach
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Pesto Sauce
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2 cups of fresh basil leaves
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1 cup extra virgin olive oil
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½ cup pine nuts
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2 tbsps Parmigiano-Reggiano, grated
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3 gloves garlic, peeled
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½ tsp kosher salt
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In a food processor or blender, combine basil, pine nuts, garlic, salt and half of olive oil. Process steadily until mixture turns into a grainy paste, while adding the rest of the olive oil in a thin
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