Pasta and Fresh Mozzarella with Pesto
- 8 oz. Galbani® Fresh Mozzarella Ciliegine
- 1 lb. tortellini
- 1/3 cup pine nuts
- 2 cloves garlic, minced
- 4 oz. baby arugula
- 1 oz. basil
- 1 cup olive oil
- 1 pinch salt and pepper
- Cook the tortellini in salted boiling water and cool completely.
- Puree the pine nuts, garlic, arugula, basil, and olive oil until smooth. Season the mixture with salt and pepper.
- Combine Galbani Fresh Mozzarella, pesto, and pasta. Serve at room temperature or slightly chilled.