Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- 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.
Nutrition facts
Servings
520 Calories per serving
Amounts Per Serving
- Total Fat: 28g
- Cholesterol: 25mg
- Sodium: 120mg
- Total Carbohydrates: 50g
- Protein: 18g
Daily Values
0%
Vitamin A 25%
0%
Vitamin C 25%
0%
Iron 15%
0%
Calcium 6%
Recipe Source:
Hy-Vee Seasons Back to School 2015.