Pasta and Fresh Mozzarella with Pesto


  • 8 oz. GalbaniĀ® 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.