Ingredients

12 oz. No Yolks Extra Broad Noodles

1/4 c. walnuts

2 c. fresh basil leaves, packed

1/4 c. extra-virgin olive oil

2 cloves garlic

1/4 c. freshly grated Parmesan

Juice of 1/2 lemon

kosher salt

Freshly ground black pepper

1 pt. cherry tomatoes, halved

8 oz. Ciliegine (small mozzarella balls), halved

Preparation

Step 1Cook No Yolks Extra Broad Noodles according to package directions, then drain. Step 2Make pesto: In a dry skillet over medium heat, toast walnuts until golden, 3 to 4 minutes, swirling pan constantly. In a blender, combine basil and olive oil. Blend until combined, then add walnuts, garlic, Parmesan, and lemon juice and season with salt and pepper. Pulse until completely incorporated. Step 3In a large bowl, toss together noodles, pesto, tomatoes, and Ciliegine until well coated.