Buffalo Mozzarella pesto pasta salad
Ingredients
Pesto
- 60 g Pine Nuts
- 100 g Basil
- 60 g Parmesan cheese
- 200 ml Extra Virgin Oil
- 3 Minced Garlic
Salad
- 2 Cups Fusilli Pasta
- 1/4 Cup Sundried Tomatoes
- 10 Small Buffalo Muzzarella balls
- 50 g Toasted Pinenuts
Instructions
- Heat a small frying pan over a low heat. Cook the pine nuts until golden. Put into a food processor with the basil, parmesan, olive oil and garlic cloves. Whizz until smooth, then season to taste.
- Boil the pasta in salty water and set aside once its cooled down and ready.
- In a bowl add your pasta, pesto, sundired tomato and buffalo muzarella mix and serve in a bowl with toasted pine nuts on top.