Ingredients
- 1 cup dried orecchietti pasta
- ½ cup basil pesto
- 1 handful cherry tomatoes, sliced in halves
- 1 handful small bite fresh mozzarella balls, halved
- 1 handful roasted and salted pistachios, coarsely chopped
- salt and pepper, to taste
Instructions
- Bring 1 quart of salted water to a boil and add your pasta. Follow package and cook about 8-9 minutes.1 cup dried orecchietti pasta
- Meantime, make your pesto, slice tomatoes and mozzarella cheese.1/2 cup basil pesto1 handful cherry tomatoes1 handful small bite fresh mozzarella balls
- Drain pasta and return to pot. Add pesto, tomatoes, cheese and pistachios to the hot pasta and gently mix until combined. Add salt and pepper to your liking.1 handful roasted and salted pistachiossalt and pepper
MY NOTES
NUTRITION
Serving: 1g | Calories: 381kcal | Carbohydrates: 33g | Protein: 8g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 583mg | Potassium: 92mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1266IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 1mg
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