Servings and Ingredients
|4 c. cherry tomatoes, quartered, divided|
|1 c. chopped basil, plus more for garnish|
|½ c. Hy-Vee natural almonds, toasted, divided|
|⅓ c. Hy-Vee Select extra-virgin olive oil, plus more for drizzling on pasta|
|2 clove(s) garlic|
|Hy-Vee kosher sea salt and Hy-Vee ground black pepper, to taste|
|1 (12 oz) pkg Hy-Vee pasta, such as tri-color rotini or bow tie, cooked according to package directions|
|1 (8 oz) pkg mozzarella pearls|
- For the pesto, in a food processor combine 1 cup tomatoes, basil, 1/3 cup almonds, olive oil and garlic. Process ingredients until smooth. Add remaining almonds and pulse the food processor until almonds are coarsely chopped for a chunky texture. Season to taste with salt and pepper.
- In a large bowl, combine cooked pasta, pesto, mozzarella pearls and remaining tomatoes. Drizzle with olive oil, if desired, and garnish with basil.
- *Roasted tomato variation: Preheat oven to 400 degrees and line a baking sheet with parchment paper. Place 9 Roma tomatoes, halved, on sheet and drizzle with 2 tablespoons olive oil. Sprinkle with salt and pepper. Roast for 1 hour, chop and use in place of fresh tomatoes in recipe.
520 Calories per serving
Amounts Per Serving
- Total Fat: 28g
- Cholesterol: 25mg
- Sodium: 120mg
- Total Carbohydrates: 50g
- Protein: 18g
Vitamin A 25%
Vitamin C 25%
Hy-Vee Seasons Back to School 2015.