Ingredients
6
6 servings
- •2 cups fresh basil leaves
- •½ cup olive oil
- •½ cup grated parmesan cheese
- •1 tablespoon almond butter
- •1 tablespoon lemon juice
- •2 cloves garlic, smashed
- •2 teaspoons lemon zest
- •kosher salt, to taste
- •pepper, to taste
- •kosher salt, to taste
- •4 cups pasta, short, such as farfalle or penne
- •1 cup grape tomato, halved
- •1 cup yellow cherry tomato, halved
- •¼ cup red onion, sliced
- •8 oz mozzarella ball, drained
Instructions
- Add the basil, olive oil, Parmesan, almond butter, lemon juice, garlic, lemon zest, salt, and pepper to a blender. Blend until smooth and set aside.
- Cook the pasta according to the package instructions.
- Drain and transfer the pasta to a large serving bowl.
- Add the grape tomatoes, yellow tomatoes, red onion, and mozzarella balls to the pasta.
- Pour the pesto sauce over the pasta.
- Toss the ingredients together.
- Serve warm in a bowl.
- Enjoy! Adapted from The Minimalist Kitchen by Melissa Coleman. Copyright © 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.
Nutritional Facts
Per 6 servings
- Calories: 481
- Carbohydrate: 40g
- Fat: 30g
- Fiber: 1g
- Protein: 18g
- Sugar: 3g
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