Description
A fresh take on a classic, this dish features a vibrant pesto made from cilantro and walnuts tossed with pasta, crisp vegetables, and creamy mozzarella. It’s a perfect light meal for a warm day.
Ingredients
Units
Scale
- 8 ounces (227g) pasta (fusilli or cavatappi)
- 1 to 2 tablespoons (15ml to 30ml) extra-virgin olive oil
- 1/2 teaspoon (2.5ml) salt
- 1/2 cup (118ml) Cilantro-Walnut Pesto (recipe follows)
- 1 teaspoon (5ml) red wine vinegar,or to taste
- 1 small red bell pepper,brunoise or very small dice
- 8-10 snow peas,trimmed and halved diagonally
- Optional: additional minced vegetables: minced carrot,cucumber,and/or fennel
- 4 to 6 ounces (113g to 170g) fresh mozzarella - in small dice
- Black pepper to taste
- 1 cup (237ml) walnut halves
- 1/2 teaspoon (2.5ml) minced or crushed garlic
- 1 cup (237ml) firmly packed cilantro (leaves and smaller stems)
- Scant 1/2 teaspoon (2ml) salt
- 6 tablespoons (89ml) extra-virgin olive oil
- Minced fresh cilantro
- Halved cherry tomatoes
- Chopped walnuts
Instructions
- For the Cilantro-Walnut Pesto: Place the walnuts in a blender or the small bowl of a food processor, and grind to a coarse meal.
- Add the garlic, cilantro, and salt, and continue to run the machine until it becomes a uniform green paste (some light walnut texture is fine).
- Run the machine while you drizzle in the oil. Transfer to a container with a tight fitting lid, and refrigerate until use.
- For the Pasta: Cook the pasta according to the package instructions. Drain, then toss with olive oil, salt, 4 tablespoons (60 ml) of the pesto, and the vinegar. Stir to blend thoroughly, let it cool to room temperature.
- Stir in the vegetables (red bell pepper and snow peas), followed by the mozzarella and black pepper to taste.
- Serve warm or at room temperature – or chill, and serve cold. Top it with additional pesto, if you like, plus any of the other optional toppings (minced fresh cilantro, halved cherry tomatoes, and chopped walnuts).
Notes
- Make the Cilantro-Walnut Pesto well ahead of time, as noted in the description, for optimum flavor.
- Allow the cooked pasta to cool to room temperature before stirring in the vegetables and mozzarella to prevent the ingredients from wilting or melting.
- The recipe can be served warm, at room temperature, or chilled, offering versatility in preparation and serving.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Blending
- Cuisine: Italian
Nutrition
- Serving Size: 200g
- Calories: 550
- Sugar: 4
- Sodium: 500
- Fat: 35
- Saturated Fat: 6
- Unsaturated Fat: 28
- Carbohydrates: 50
- Fiber: 6
- Protein: 15
- Cholesterol: 20