Caprese Salad With A Twist
Recipe: #31566
March 05, 2019
Categories: Salads, Cheese, Parmesan, Pine Nut No Eggs, Vegetarian, Fresh Tomatoes, Vegetarian Dinner, more
"From our weekday newspaper The West Australian. Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (294.2 g)
- Calories 723.1
- Total Fat - 40.2 g
- Saturated Fat - 7 g
- Cholesterol - 20.8 mg
- Sodium - 302.1 mg
- Total Carbohydrate - 82 g
- Dietary Fiber - 9.5 g
- Sugars - 18.2 g
- Protein - 12.6 g
- Calcium - 170.3 mg
- Iron - 2.8 mg
- Vitamin C - 25.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Cook pasta in a saucepan of boiling, salted water until tender and then drain and rinse under cold water and then drain well.
Step 2
Meanwhile, to make spinach pesto, place spinach, basil, garlic, parmesan, pine nuts and juice in a food processor and process until coarsely chopped and then with motor operating, add oil in a slow, steady stream until combined and then season with salt and pepper to taste.
Step 3
Combine pasta, tomatoes, bocconcini, basil and spinach pesto in a large bowl and toss to coat.
Step 4
TIP - this salad can be served as a side dish. Any shape3d pasta can be uswed - try bowl tie or fusilli. Spinach pesto is best made on the day of serving, as it will darken on standing overnight.
Tips
No special items needed.
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