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–+ servings
A bowl of pesto Caprese noodle salad with tender pasta, cherry tomatoes, fresh mozzarella balls, and basil leaves, coated in vibrant green pesto sauce on a rustic wooden table. Drizzled with balsamic glaze and garnished with grated Parmesan and black pepper, with a serving fork lifting a portion. A cozy napkin and wooden plate enhance the warm, inviting atmosphere.

Pesto Caprese Noodle Salad

Portions:4
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Ingrediënten

  • 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

Instructies

  • 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.
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Recipe Category Nuts / Pasta / Salad
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