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 clean
Two 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
Ingredients
Adding the pesto to tomatoes and mozzarella
Adding the penne
Buon appetito!
This dish is simple, with a great combination of ingredients and tastes and is truly delicious!