PESTO CAPRESE PASTA
RECIPE TYPE
Pasta, Vegetarian
SERVES
4 to 6
Prep time: 20 min
Cook time: 15 min
Ingredients
1 cup packed fresh Longo's Pesto Basil Leaves
1/2 cup Longo’s Mediterranean Extra Virgin Olive Oil, divided
2 tbsp Longo’s Pine Nuts or Slivered Almonds (optional)
1/2 cup fresh grated Longo’s Curato Parmigiano Reggiano Cheese
1 pkg (450g) Longo’s Spaghetti 2 cloves garlic, slivered 2 vine-ripened tomatoes, chopped
1 pkg (200g) mini bocconcini cheese
2 tbsp chopped fresh Longo's Pesto Basil Leaves Longo’s Curato Balsamic Glaze (optional)
Directions
Combine basil leaves, 1/3 cup of the oil, pine nuts, if using, and Parmigiano Reggiano in food processor or small food chopper to make a pesto. Purée until smooth; set aside.
Cook spaghetti in large pot of boiling, well-salted water, stirring occasionally, for about 10 minutes or until al dente. Reserve about 1/2 cup of the cooking water and drain pasta; set aside.
Add remaining oil to pot and heat over medium heat with the garlic just until light golden. Add pesto and spaghetti; toss well to coat. Drizzle in enough of the cooking water for pasta to become moist and creamy. Stir in tomatoes and bocconcini to combine. Divide among bowls and sprinkle with chopped basil.
Drizzle with glaze, if using.
NUTRITIONAL INFORMATION
Per serving (1/4 recipe): 880 calories
