pesto pasta with cherry tomatoes & baby mozzarella

A nice light pasta salad is the perfect summer dish I feel. We've got one or two up our sleeves, but today I'd like to share with you pesto pasta. It's simple, straight forward, & completely delicious. I've also gone light on the garlic so you can eat it on a date. If you're going to do that, I highly recommend packing a picnic basket and heading to the park or the beach.

As for me, I'm quite content stealing pasta bits out of the colander & dunking them in the pesto. I think I've learnt I can't be left unattended in the kitchen, ever.

Ingredients: - 500g gluten free pasta shells - 250g basil - 50g parsley - 50g arugula - 150g pine nuts - 80g pistachios - 250g parmesan - 1.5 cup olive oil - 1 tsp sugar - 1.5 tsp pepper - salt & pepper to taste - 2 large garlic cloves

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- cherry tomatoes

- baby mozzarella

Directions: - for both of the nuts, divide the quantities in half. Leave half raw, whilst the other half need to be toasted. - to toast the nuts, place them in a frying pan (careful not to crowd) over medium heat. Make sure to stir them often until they are fragrant & darken a little. - rinse & dry all the herbs thoroughly, roughly chop & mix in a bowl. - cut the parmesan into small cubes & peel the garlic cloves. Set aside. - to begin, place all the ingredients in front of you. - using a food processor, add a handful of each ingredient & enough oil to allow the machine to thoroughly mix everything without it sticking to the sides. Transfer the mixture to another bowl. - continue on this way until all the ingredients have been used. - boil the pasta & serve fresh with some buffala mozzarella & cherry tomatoes for garnish.

Helpful tips: 1. Authentic italian pesto is made using a pestle & mortar. If you're feeling brave & have some extra time on your hands, try doing it this way. 2. Adjust the salt & pepper at the end of the process because the parmesan is naturally salty. 3. Make sure not to over process the pesto. You do not want the mixture to turn into a paste, but rather maintain a grainy, slightly chunky texture. 4. Pine nuts can burn very quickly so make sure to keep a watchful eye on them. 5. Make sure to keep the pasta al-dente whilst cooking as it will be absorbing more liquid after the fact & will become overly soggy otherwise.

By the way...

If you're interested in the type of stuff I keep stocked in my kitchen or the equipment that I use regularly... here's a pretty comprehensive list.

Tools/ Equipment/ Machinery/ Ingredients:

Machinery:

Electric Scale - Etekcity - http://amzn.to/2xkKpQk

Hand Mixer - Kenwood - http://amzn.to/2xkjowh

Stand Mixer - Kenwood - http://amzn.to/2yqXPiH

Candy Thermometer - Etekcity - http://amzn.to/2xklw7k

Food Processor - Cuisinart - http://amzn.to/2xkkZqK

Blender - Kenwood - http://amzn.to/2xXQgwU

Tools:

Silicone Spatula - Zyliss - http://amzn.to/2y3Srkw

Chef's Knife 8" - Miyabi - http://amzn.to/2fUtyRK

Pots & Pans:

Cast Iron Skillet 12" - Lodge - http://amzn.to/2fMHb1x Cast Iron Pot 5.5 Quart - La Cocotte Staub - http://amzn.to/2fUqxAG

Cast Iron Grill Skillet 10.5" - Lodge - http://amzn.to/2z2GPwi

Cake tins & Pie Plates:

Bunt Pan - Nordic Ware - http://amzn.to/2xjGB1N

Square Cake Tin - Patisse - http://amzn.to/2xkn5Ce

Springform cake tin 22cm (9”) - Farberware - http://amzn.to/2xkdQ4T

Ceramic Pie Plate- Emile Henry - http://amzn.to/2gex5qR

Cupcake Tin - Wilton - http://amzn.to/2xkp4GG

Tart Tin Loose Bottom 9.5” - Patisse - http://amzn.to/2xje3u2

Decorating Equipment:

Non-Slip Pipping Bags - Pastry Gear - http://amzn.to/2fLxAZ0

Pipping Tips - Wilton - http://amzn.to/2yJVPy1

Food Gels - Wilton - http://amzn.to/2kpOCky

Fondant Smoother - Wilton - http://amzn.to/2xkyZRl

Fondant Modelling Tools - Happisland - http://amzn.to/2xjOWSV Fondant Rolling Pin - Wilton - http://amzn.to/2xkbLe5

Fondant Rolling Mat - The Mat - http://amzn.to/2y2bg76

Ingredients:

Active Dry Yeast - Bob's Red Mill - http://amzn.to/2gcC2R4

Almond Flour - Bob's Red Mill - http://amzn.to/2xkP3xI

Arrow root - Bob’s Red Mill - http://amzn.to/2ycT0WF

Baking Powder - Bob's Red Mill - http://amzn.to/2xkJz5U

Bicarbonate of Soda - Bob's Red Mill - http://amzn.to/2yL7Lj4

Brown Rice Flour - Bob's Red Mill - http://amzn.to/2z1MUt1

Buckwheat Flour - Anthony’s Organic - http://amzn.to/2xjRS6T

Cocoa Powder - Valrhona - https://amzn.to/2ouIwlr Coconut Flour - Bob's Red Mill - http://amzn.to/2xkAHNX

Flaxseed Meel - Bob's Red Mill - http://amzn.to/2ybK0Rm

Millet flour - Bob’s Red Mill - http://amzn.to/2iBZqYw

Oat Flour - Bob's Red Mill - http://amzn.to/2fNUuyZ

Potato Starch - Bob's Red Mill - http://amzn.to/2yKpYgH

Quinoa Flour - Amisa Organic - https://amzn.to/2oyWVg9 Sorghum Flour - Bob's Red Mill - http://amzn.to/2yClSf5 Sweet White Rice Flour - Bob's Red Mill - http://amzn.to/2y2xmXK

Tapioca Starch - Bob's Red Mill - http://amzn.to/2xjv879

Vanilla Extract Organic - Simply Organic - http://amzn.to/2xXdt2e

Vanilla Beans - Vanilla Products - http://amzn.to/2yLMqWQ

White Flour GF - Dove's Farm - http://amzn.to/2z1b5I1​

Xanthan Gum - Bob's Red Mill - http://amzn.to/2zoYxuC

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