15 minutes to prepare
5 minutes to cook
5 Servings
Ingredients
1 box Elbows pasta
1/3 cup + 1 tablespoon extra virgin olive oil
2 tablespoons pine nuts
1 clove garlic
1 cup packed fresh basil
salt & freshly ground black pepper to taste
2 tablespoons Parmigiano cheese, grated
2 tablespoons Pecorino Romano
2 pints, cut in halves cherry tomatoes
1 cup, cut in halves kalamata olives, pitted
1 1/2 pounds, cut in half fresh mozzarella cheese
COOK pasta one minute under the recommended cooking time. Drain pasta reserving 1 cup pasta cooking water.
SPREAD on sheet tray to cool. Drizzle with 1 tablespoon olive oil.
SAUTE pine nuts in a pan for few minutes until slightly brown.
MIX the oil, garlic and basil with salt, pepper, pecorino and parmigiano cheese in a blender to make a pesto. Thin with pasta cooking water if too thick.
COMBINE pasta with cherry tomatoes, drained olives and mozzarella cheese in a large bowl.
ADD pasta and pesto. Mix well.