National pinot grigio day: caprese pasta salad
Indulge in the refreshing flavors of Caprese Pasta Salad this National Pinot Grigio Day. A delicious fusion of pasta, mozzarella, tomatoes, basil, and balsamic vinaigrette. Perfect for a light and tasty meal!
Ingredients:
- 1 lb. whole grain bowtie pasta
- 1 lb. asparagus (trimmed and cut into 3-inch pieces)
- ½ cup cooked spring peas
- ¼ cup fresh Parmesan + more for garnish
- 2 Tbsp. pine nuts
- 3–4 cloves garlic (peeled)
- ¼ cup fresh basil + more for garnish
- Splash fresh lemon juice
- ½ – ¾ tsp. coarse salt
- ¼ – ½ tsp. ground black pepper
- ½ cup extra virgin olive oil
- 1 pt. cherry tomatoes (quartered)
- 1 cup mini fresh mozzarella balls
Instructions:
- Prepare the pasta according to the instructions on the package. Once cooked, drain the pasta and set it aside.Using the same pot, heat 4 cups of water until it boils. Add the asparagus and let it simmer for 7-8 minutes until the asparagus is tender. Remove the asparagus from the water and let it cool slightly.Combine the cooked asparagus, spring peas, Parmesan cheese, pine nuts, garlic, basil, lemon juice, salt, and pepper in a large food processor. While blending the mixture, slowly pour in olive oil until you reach your desired consistency. Taste the pesto and adjust the seasoning if needed.Mix the asparagus pesto with bowtie pasta. Add tomatoes and fresh mozzarella to the mixture. Refrigerate for at least an hour. If the pasta seems dry, add more olive oil. Sprinkle Parmesan cheese and basil on top before serving.
Summary:
- Calories: 3464 kcal
- Fat: 162 g
- Protein: 117 g
- Carbs: 391 g
- Potassium: 3232 mg
- Magnesium: 456 mg