Spiral Pasta with Mozzarella and Pesto

Hello Dear Friends,

One of my favorite green sauces is pesto sauce. It adds extra flavor and freshness to the pasta you add. It is important to preserve its green color and freshness while preparing the sauce. For this, you can run your food processor briefly without letting it heat up, so that the sauce is prepared before it heats up and stays vibrant green.

You can also use stuffed peanuts raw if you want. If your dried tomatoes are too dry, you can add them by slicing them after keeping them in boiling water for 10 minutes.

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Ingredients for Spiral Pasta with Mozzarella and Pesto

• 1 pack of Our Auger Pasta
• 2 liters of water
• Salt

For the pesto sauce:

• a bunch of fresh basil
• 1 fingers missing olive oil from 2 glass of water
• 3 cloves of garlic
• 50 gr pine nuts (25 gr. 2 packages)
• 50 g parmesan cheese
• Sea salt (according to your taste)
• Ground black pepper (according to your taste)

For service:

• grated parmesan
• basil leaves
• Dried tomatoes
• Ball Mozzarella Cheese

How to Make Spiral Pasta with Mozzarella and Pesto?

• Wash and dry the basil. Peel the garlic.
• Put the pine nuts in a small pan and roast them on medium heat until they change color a little.
• Boil the pasta for 8-10 minutes.
• Add garlic, olive oil, roasted peanuts, basil, salt, pepper to the bowl of the blender and run it. Continue to work by adding the grated Parmesan cheese.
• Drain the cooked pasta and put it in a bowl. Add the sauce on top and mix.
• Take the pasta into plates, serve with mozzarella, basil leaves, some peanuts and optionally dried tomatoes.