Pesto Caprese Penne with Mozzarella Perline
I make a double portion of the pesto, saving half for this recipe and freezing half for later. I start with about 120 freshly-picked basil leaves, which trims our plants a little
Basil plant (after trimming), picked and ready to cleanTwo tablespoons of pine nuts are toasted on the stove, then added to the basil along with 8 or so cloves of garlic, in a food processor. Once the assortment is well blended, we add about two tablespoons each of grated Parmesan Reggiano and grated Pecorino Romano cheeses, along with a pinch of salt. After a little more combining with the cheeses, olive oil is blended in to create a light creamy texture.
Toasting pine nuts, other ingredients
Starting to blend, pesto complete
Adding the pesto to tomatoes and mozzarella
Adding the penne
This dish is simple, with a great combination of ingredients and tastes and is truly delicious!