Quick-Fix Pesto Pasta Salad With Fresh Mozzarella, Tomatoes, and Green Beans

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts are lower in cost and provide a similar texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

Add 1 cup of basil leaves to a food processor.

Crush 2 cloves of garlic and add them to the food processor.

Add 1/3 cup of pine nuts and 2 tablespoons of grated parmesan to the food processor.

Squeeze in the juice of half a lemon, about 1 tablespoon.

Add 1/4 teaspoon of kosher salt and a pinch of black pepper to the food processor.

Process until everything is minced and creamy, drizzling in 1/4 cup of olive or avocado oil while blending.

Bring two pots of water to a boil; add salt to the larger pot.

Add 8 ounces of fraffalae bow tie noodles to the boiling water and cook according to package directions.

Strain the pasta and rinse with cool running water to stop the cooking process.

In a large bowl, add the cooled pasta and the pesto; stir to combine.

In the second pot, boil 12 ounces of fresh green beans cut into bite-sized pieces for about 6 minutes.

Remove the green beans from heat and cool them in ice water to keep their color.

Add the cooled green beans to the pasta and pesto mixture; stir.

Slice 1.5 cups of grape tomatoes, squeezing out the seeds, and add them to the pasta.

Add 8 ounces of fresh mozzarella to the pasta and stir.

Top with extra parmesan, salt, and pepper; stir one more time.

Transfer to a serving bowl and chill in the fridge.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens