Walnut Pesto Pasta! Because who doesn’t love walnut pesto? This recipe is perfect because it’s a budget friendly meal prep that doubles as a side salad for Thanksgiving
For the pesto:
1 ounce Go a Little Nuts Walnuts
2 cups fresh basil
1/2 cup extra virgin olive oil
1/2 cup parmesan
1 clove of garlic
salt and pepper to taste
1/2 lb fusilli pasta, or any pasta of choice
1 lb cherry tomatoes
8 ounces mozzarella pearls
Boil pasta for recommended time, once cooked take off of heat, strain, then place in the fridge to cool.
In a small or medium blender, add all of the pesto ingredients together, then blend until you reach the desired texture. Typically thick but creamy.
Slice cherry tomatoes, then break apart mozzarella pearls. Or cut mozzarella into smaller pieces if you don't have the pearls.
Top pasta with the homemade pesto, mix in tomatoes and mozzarella. Top with remaining basil, parmesan, and walnuts if desired.
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