Caprese Pesto Pasta
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Caprese Pesto Pasta
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| Servings | Prep Time |
| 4people | 15minutes |
| Cook Time |
| 15minutes |
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Ingredients
- 350g Casarecce Pasta
- 1 Red Capsicumdiced
- 450g Cherry Tomatoeshalved
- 1tbsp Olive Oil
- Saltto season
- Pepperto season
- 180g Cherry Bocconcinihalved
Spinach & Basil Pesto
- 2cups Baby Spinach
- 1cup Basil Leavesplus extra to garnish as required
- 1clove Garliccrushed
- 1/3cup Parmesangrated
- 2tbsp Pine Nutstoasted
- 1tbsp Lemon Juice
- 1/2cup Olive Oil
Instructions
- Pre-heat a fan forced oven to 200°C (390°F).
- Cook pasta according to packet directions. Drain and set aside.
- Place diced capsicum and cherry tomatoes on a large baking dish.
- Drizzle with olive oil and stir to coat capsicum and tomato with olive oil.
- Season with salt & pepper.
- Place baking dish in oven and cook for 10 minutes. Remove from oven.
- Add cooked pasta, spinach & basil pesto (see instructions below) and cherry bocconcini to the baking dish and stir to mix through and coat pasta and bocconcini with the pesto.
- Serve and garnish with additional basil leaves if required.
Spinach & Basil Pesto
- In a food processor, add baby spinach, basil, garlic, parmesan, toasted pine nuts, lemon juice, salt & pepper. Process to mix ingredients.
- While processor is running gradually add olive oil and continue processsing until a smooth pesto is created.