A delightful summer salad inspired by Lord Byron's Kitchen, featuring scallions and basil pesto tossed with spaghetti, cherry tomatoes, mozzarella, and olives.
Ingredients: 8 ounces spaghetti. 1/2 cup fresh basil leaves. 2 tablespoons pine nuts. 2 cloves garlic, minced. 1/4 cup grated Parmesan cheese. 3 scallions, thinly sliced. 1/4 cup extra virgin olive oil. Salt and pepper to taste. 1 cup cherry tomatoes, halved. 1/2 cup fresh mozzarella balls. 1/4 cup black olives, sliced. 2 tablespoons balsamic vinegar. Fresh basil leaves for garnish.
Instructions: Cook the spaghetti according to package instructions until al dente. Drain and set aside to cool. In a food processor, combine the fresh basil leaves, pine nuts, minced garlic, and grated Parmesan cheese. Pulse until well combined. With the food processor running, slowly drizzle in the extra virgin olive oil until a smooth pesto sauce forms. Season with salt and pepper to taste. In a large bowl, combine the cooked spaghetti, sliced scallions, cherry tomatoes, fresh mozzarella balls, and sliced black olives. Drizzle the pesto sauce over the salad and toss to coat all the ingredients evenly. Drizzle balsamic vinegar over the salad for added flavor. Garnish with fresh basil leaves and serve immediately, or refrigerate for later. Enjoy!
Bentley
