PESTO SEA SHELL SALAD ENJOY DAN:

                     PESTO SEA SHELL SALAD by CHEF DAN:

Serves 4

INGREDIENTS:

1 (12.5 Oz) sea shell pasta

1/4-cup fresh Mozzarella cheese

10 cherry tomatoes

4 tablespoons LORI’S pesto (recipe to follow)

1 tablespoon olive oil

2 tablespoon EACH finely grated Parmesan cheese, and garlic powder

1 tablespoon lemon juice

1/4-cup toasted pine nuts.

DIRECTIONS:

1.   Cook the pasta according to package directions, with a pinch of salt.

2.   Meanwhile, cut the fresh Mozzarella into small cubes, and halve the cherry tomatoes.

3.   When the pasta is cooked, drain it, and rinse it in cold water until the pastas is cold.

4.   Drain it again.

5.   Mix LORI’S pesto, and next 3 ingredients and mix well.

6.   In a large serving bowl add drained pasta with pesto sauce.

7.   Add tomatoes and fresh mozzarella cheese.

8.   Sprinkle with toasted pine nuts.

LORI’S PESTO:

1/2-cup pine nuts

4 cups packed fresh basil

8 garlic cloves

1/2-teaspoon salt

2/3cup olive oil

1/2-cup Parmesan cheese

METHOD:

1.   In a blender pulse the first 4 ingredients together.

2.   While pulsing add oil in a steady stream.

3.   Remove from blender and sir in Parmesan cheese.

ENJOY DAN:           SHARING LIFE LOVE AND FOOD!!