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.
