Pesto Pasta with Roasted Baby Zucchini, Capers, and Fresh Mozzarella
Ingredients for the Pesto:
3 cups packed fresh basil leaves
1 cup grated Parmesan cheese
½ cup Basil Olive Oil
¼ cup pine nuts
2 tablespoons garlic, minced
Ingredients for the Pasta:
1 box of your favorite pasta
3 tablespoons Basil Olive Oil – for roasting zucchini and may want more to drizzle on top of finished pasta dish before serving
2 cups pesto
2 cups baby zucchini (or regular), sliced
1 cup capers
2 cups fresh mozzarella, cubed
DIRECTIONS:
Heat oven to 400 degrees. Dump basil, Parmesan, olive oil, pine nuts and garlic into your blender or food processor. Blend until smooth.
2. On a large parchment-covered baking sheet place olive oil-coated and sliced zucchini on and bake for 10-15 minutes while pasta is cooking.
3. Cook the pasta according to package instructions until al dente. Drain and put back into your pot or large serving bowl.
4. Add in the pesto and stir to coat. Add the mozzarella, capers, and roasted zucchini and stir all together. Drizzle with more oil if desired before serving
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