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Pesto Pasta Salad

VEGAN / VEGETARIAN • 44s
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DOWNLOAD RECIPE CARD HERE:
 https://www.dailythrive.app/s/PESTO-PASTA-SALAD.pdf

SERVES: 4
TIME: 10 MINS

INGREDIENTS
- 12 oz high protein pasta
- 1 tbsp salt, for cooking pasta
- 1 ½ cup cherry tomatoes
- 8 oz small mozzarella balls, drained
- 2 cups (or handfuls) arugula leaves
- 2 tbsp balsamic glaze
- Salt and pepper
- Basil leaved for garnish

Pesto (to save time, you can use store bought pesto, but the nutritional info will be different)
- 4 tbsp pine nuts
- 2 cups basil leaves
- 1 garlic clove, minced
- 1/2 cup parmesan, finely grated
- Salt and pepper
- 7 tbsp extra virgin olive oil

DIRECTIONS
1. Bring a large pot of water to boil and add salt. Cook pasta according to package directions. Drain, rinse with cold water, and let it dry.

2. While pasta is boiling, lightly toast the pine nuts in a skillet - just for a couple of minutes. Reserve 1 tbsp to top the salad.

3. Blend the pine nuts with the rest of the pesto ingredients until smooth (you can leave a few bits for texture). Adjust salt and pepper to your liking.

4. Toss pasta with pesto until fully combined. Halve cherry tomatoes and mix them into the pasta along with the mozzarella balls. Add arugula and toss lightly.

5. Garnish with basil and toasted pine nuts, and enjoy!

NUTRITION (estimate per serving)
calories: 840
protein: 35g
fats: 50g
carbs: 70g

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