Pesto Caprese Noodle Salad
Ingredients
- 12 oz. No Yolks Extra Broad Noodles
- ¼ c. walnuts
- 2 c. fresh basil leaves packed
- ¼ c. extra-virgin olive oil
- 2 cloves garlic
- ¼ c. freshly grated Parmesan
- Juice of 1/2 lemon
- kosher salt
- Freshly ground black pepper
- 1 pt. cherry tomatoes halved
- 8 oz. Ciliegine small mozzarella balls, halved
Instructions
- Cook “No Yolks Extra Broad Noodles” according to package directions, then drain.
- Make pesto: In a dry skillet over medium heat, toast walnuts until golden, 3 to 4, swirling pan constantly.
- In a blender, combine basil and olive oil.
- Blend until combined, then add walnuts, garlic, Parmesan, and lemon juice and season with salt and pepper.
- Pulse until completely incorporated.
- In a large bowl, toss together noodles, pesto, tomatoes, and Ciliegine until well coated.
