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Pesto Garden Pasta For The Whole Family

by Greg Perez

Inspired by


for 4 servings

Pesto Sauce

  • 2 cups
    fresh basil leaves (80 g)
  • ½ cup
    olive oil (120 mL)
  • ½ cup
    grated parmesan cheese (55 g)
  • 1 tablespoon
    almond butter
  • 1 tablespoon
    lemon juice
  • 2 cloves garlic, smashed
  • 2 teaspoons
    lemon zest
  • kosher salt, to taste
  • pepper, to taste


  • kosher salt, to taste
  • 4 cups
    pasta, short, such as farfalle or penne (800 g)
  • 1 cup
    grape tomato, halved (200 g)
  • 1 cup
    yellow cherry tomato, halved (200 g)
  • ¼ cup
    red onion, sliced (35 g)
  • 8 oz
    mozzarella ball, drained (225 g)



Under 30 min

  1. Add the basil, olive oil, Parmesan, almond butter, lemon juice, garlic, lemon zest, salt, and pepper to a blender. Blend until smooth and set aside.
  2. Cook the pasta according to the package instructions.
  3. Drain and transfer the pasta to a large serving bowl.
  4. Add the grape tomatoes, yellow tomatoes, red onion, and mozzarella balls to the pasta.
  5. Pour the pesto sauce over the pasta.
  6. Toss the ingredients together.
  7. Serve warm in a bowl.
  8. Enjoy! Adapted from The Minimalist Kitchen by Melissa Coleman. Copyright © 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.




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