Ingredients

The following ingredients have 8 Servings
  • 8 ounces uncooked rotini pasta
  • 1 cup mini boconccini (fresh mozzarella balls)
  • 1 cup cherry tomatoes
  • Parmesan cheese
  • 1/4 cup pine nuts
  • 1 bunch fresh basil leaves
  • 1/4 cup Parmesan cheese, grated
  • 1/4 cup olive oil
  • 2 cloves garlic, peeled
  • 1 tablespoon lemon zest
  • 1/2 teaspoon freshly-ground pepper

Instruction

  • In a pot over medium heat, bring about  4 quarts salted water to a rolling boil. Add penne and cook according to package directions for about 11 to 13 minutes or until firm to bite. 
  • Remove from heat. Rinse with cold water and drain well.
  • In a food processor, combine pine nuts, basil, parmesan cheese, olive oil, garlic, lemon zest, and pepper until smooth.
  • In a serving bowl, combine cooked pasta, boconccini, cherry tomatoes, and pesto sauce. Stir well to combine. Garnish with more Parmesan cheese, if desired.
  • Refrigerate to chill and allow flavors to meld. Serve cold.