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Pasta and Fresh Mozzarella with Pesto
- 8 oz. Galbani® Fresh Mozzarella Ciliengini
- 1 lb. Tortellini Pasta
- 1/3 cup Pinenuts
- 2 cloves Garlic
- 4 oz. Baby Arugula
- 1 oz. Basil
- 1 cup Olive Oil
- pinch Salt and Pepper
- Cook the tortellini in salted boiling water and cool completely.
- Puree the pine nuts, garlic, arugula, basil, and olive oil until smooth. Season the mixture with salt and pepper.
- Combine fresh mozzarella, pesto, and pasta. Serve at room temperature or slightly chilled.
If desired, you can purchase tortellini that includes meat or vegetables.
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