Caprese Summer Pasta Salad

nut butters pesto vegan walnut butter

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!



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