Caprese Summer Pasta Salad

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini

INGREDIENTS

For walnut butter

• 2 cups walnuts
• Pinch salt (optional)

For walnut pesto

• 1/3 cup walnut butter made with the NutraMilk
• 1/2 cup walnuts
• 1 large bunch fresh basil (~2.5 ounces)
• 1/2 cup packed fresh parsley, chopped
• 1/2 cup grated parmesan cheese
• Juice and zest of 1 lemon
• 2 cloves garlic
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup extra virgin olive oil

For pasta salad

• 1 pound dry farfalle pasta
• 1/3 cup of pesto made with the NutraMilk
• 2 cups cherry tomatoes, halved
• 8 oz bocconcini fresh mozzarella balls, cut in to slices*
• ½ cup black olives (sliced)
• salt and pepper to taste

*If vegan, use vegan cheese, any other ingredients of choice or skip it.

INSTRUCTIONS

• To make walnut butter:

• Place walnuts in the NutraMilk container.
• Press Butter cycle, set for 5-6 minutes.
• Press Start.
• Open the container lid.
• If necessary, set for an additional 1-2 minutes for a creamier butter.
• Leave 1/3 cup in NutraMilk container and take out and store the rest for later use
• To make pesto:
• Add basil, parsley, the rest of the walnuts, parmesan cheese, lemon juice and zest, garlic, salt and pepper to the NutraMilk.
• Press butter for 1 minute or until finely chopped and combined.
• Set aside 1/3 cup or a bit more for recipe and store the rest for later use.
• To make pasta Salad:
• Cook pasta according to package instructions and then let cool.
• In a large bowl combine cold pasta, mozzarella, tomatoes, black olives and pesto.
• Toss well until everything gets coated with pesto. Season with salt and pepper to taste and add any olive oil if you´d like. Enjoy!