Pesto Caprese Penne Pasta

Ingredients

• Glutten Free Penne

  Barilla

  6 oz or 168g

• Grape tomatoes

  Red, ripe, raw, year round average

  1 cup grape tomatoes or 149g

• Mozzarella Fresca, All Natural Cheese, Perals

  Galbani

  4 oz or 112g

• Basil

  Fresh

  1 cup leaves, whole or 24g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Cheese, Dairy-Free, Parmesan Style

  Follow Your Heart

  1 oz or 28g

• Lemon juice

  Raw

  1 tbsp or 15g

• Garlic

  Raw

  1 clove or 3g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Salt

  Table

  1 tsp or 6g

Directions

1. Bring a large pot of water to a boil. When boiling, add the Barilla ProteinPLUS Penne and cook as per package directions to al dente, approximately 11 minutes. When the pasta is done, reserve 1 cup of the pasta water. Drain and set aside.
2. While the pasta is cooking, prepare the pesto. Toast the pine nuts over medium low heat until just starting to turn a golden brown.
3. In a food processor, combine all of the pesto ingredients together. Process until you reach your desired consistency. Season to taste with additional salt, lemon, garlic, or red pepper flakes.
4. Slice the tomatoes in half into bite sized pieces. Slice the 1/4 cup fresh basil leaves from the pasta ingredient list into thin slices.
5. Return the cooked pasta, pesto sauce, tomatoes, mozzarella, and fresh basil to the large cooking pot (or in a large bowl). Toss to combine. Add a little of the reserved pasta water as needed to loosen the sauce for even coating. Serve immediately.

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