Pesto Pasta Salad with tomatoes and mozzarella Recipe | myfoodbook
A summer pesto pasta salad made with homemade pesto. This recipe can be served as a vegetarian main or side. You can also serve it cold or at room temperature so it's great for entertaining.
Ingredients
- ⅓ cup pine nuts, toasted
- 3 cups fresh basil leaves
- 1 garlic clove, crushed
- ⅔ cup (80 g) Perfect Italiano™ Parmesan, grated
- ⅔ cup (165 ml) olive oil
- 1 packet (300 g) bow tie pasta
- 150 g Mozzarella
- 250 g punnet cherry tomatoes, halved
- Salt and pepper, to taste
- Extra fresh basil leaves, to garnish
- Extra toasted pine nuts, to serve
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