Pesto Penne Rigate with Buffalo Mozzarella

January 26, 2014

149

FOR PESTO, TOMATO AND BUFFALO MOZZARELLA SALAD:
2 garlic cloves
4 cups packed basil leaves, about 2 small bunches
1/2 cup toasted pine nuts
1/3 cup grated parmesan
2 tbsp lemon juice
1/4 tsp salt
1/3 cup olive oil
1/3 cup canola oil
4 medium-sized tomatoes, a mix of colours, sliced into wedges
250 g pkg Buffalo or fresh mozzarella, roughly torn

FOR PESTO PENNE RIGATE WITH BUFFALO MOZZARELLA:
1/2 375g pkg high fibre penne rigate

To make Pesto, tomato and buffalo mozzarella salad: Drop garlic cloves through the spout of a food processor (or blender) while it’s running. Add basil, pine nuts, parmesan, lemon juice and salt. Pulse until finely chopped. With motor running, gradually add oils through the spout. Transfer to a large bowl. Add tomato wedges and mozzarella to pesto. Toss until combined. Serve immediately. To make Pesto penne rigate with buffalo mozzarella: Prepare Pesto, tomato & buffalo mozzarella salad as directed above. Set aside. Cook 1/2 375-g pkg high-fibre penne rigate in a large pot of boiling water, following package directions, but omitting salt, until al dente, 7 to 8 min. Drain, then add to salad. Toss until combined.

Nutritions

Calories
403

Sodium
328mg
13% DV

Fat
28g
43% DV

Protein
16g
33% DV

Carbs
8g
2% DV

Fiber
2g
11% DV