Cooking Instructions
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Step 1
Bring eight cups of water and
Salt (1/2 Tbsp)
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 (1/2 cup)
leaves from stems and discard stems. Set leaves aside. Slice the
Cherry Tomatoes (1 cup)
in half lengthwise.
Step 3
To create the pesto, pour
Olive Oil (1/2 cup)
,
Fresh Baby Spinach (3 3/4 cups)
, basil,
Pine Nuts (2 Tbsp)
,
Garlic (4 cloves)
, and lemon juice into the bowl of a food processor.
Step 4
Add half of the
Parmesan Cheese (1/4 cup)
, along with
Salt (1/2 tsp)
and
Ground Black Pepper (1/4 tsp)
. Process until smooth.
Step 5
When water reaches a boil, add
Penne Pasta (2 cups)
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 (2/3 cup)
. 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 (1/4 cup)
.
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