Cooking Instructions
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Step 1
Bring eight cups of water and
Salt (10 g)
to a boil in a large saucepan with a lid over high heat.
Step 2
Meanwhile, juice
Lemon (1)
into a small bowl. Remove the seeds and set aside. Pick
Fresh Basil (9 g)
leaves from stems and discard stems. Set leaves aside. Slice the
Cherry Tomatoes (140 g)
in half lengthwise.
Step 3
To create the pesto, pour
Olive Oil (120 mL)
,
Fresh Baby Spinach (115 g)
, basil,
Pine Nuts (20 g)
,
Garlic (4 cloves)
, and lemon juice into the bowl of a food processor.
Step 4
Add half of the
Parmesan Cheese (20 g)
, along with
Salt (3 g)
and
Ground Black Pepper (as needed)
. Process until smooth.
Step 5
When water reaches a boil, add
Penne Pasta (225 g)
and stir. Cook for 11 minutes, or until desired texture. Drain pasta into a colander and then return to the large pot, placed over medium low heat.
Step 6
Toss the pasta evenly with the pesto.
Step 7
Add the red cherry tomatoes, and the
Fresh Mozzarella Cheese Ball (115 g)
. Gently toss until well coated and cheese is warm but do not over melt. Remove from heat.
Step 8
Place the pasta in the center of two plates with an even distribution of tomatoes and mozzarella cheese. Sprinkle with remaining
Parmesan Cheese (20 g)
.
