Caprese Pasta Salad
- Gluten
- Wheat
- Milk
- Eggs
- Soy
- Milk
- May contain traces of allergens
We are beyond excited to bring you this gorgeous buffalo mozzarella in this simple classic Italian Caprese salad. Now is the best time to enjoy mozzarella in Australia – Italian cows are being put out to pasture for the spring, and the result is a beautifully creamy cheese that doesn’t disappoint.
Ingredients
250 g
penne
(Contains: Gluten, Wheat; May be present: Eggs, Soy, Milk.)
100 g
green beans
2
garlic
1
red onion
1 punnet
cherry tomatoes
¼ cup
basil
1
Buffalo mozarella
(Contains: Milk;)
140 g
baby spinach leaves
Not included in your delivery
2 g
balsamic vinegar
2 tbs
olive oil
salt
pepper
Utensils
Cooking Steps
We want to get going on the pasta early as this is going to be a quick one to put together. So bring a large pot of salted water to the boil and add the penne. Cook the penne for 10-11 minutes or until al dente, remembering to stir regularly so the pasta separates. In the last 5 minutes, throw in the trimmed and chopped green beans and cook until just crunchy. Drain the pasta and beans then return to the pot or another bowl, dress with a little olive oil so that pasta doesn’t stick. Allow to cool.
Heat some olive oil in a pan over a medium-high heat. Add the peeled and crushed garlic and the diced red onion and sauté for 3 minutes. Now add in the halved cherry tomatoes and cook gently for 3 minutes or until the skin of the tomatoes starts to blister. Remove from the pan and add the tomatoes to the pasta bowl. Add the basil and toss well to combine.
Divide the pasta between bowls and then add in the torn mozzarella with the spinach. Season well with salt and pepper and then offer your fresh caprese pasta salad with a nice drizzle of balsamic vinegar and olive oil. Did you know? Seven litres of olives are required to produce one litre of olive oil.
