2. Lemon Caprese Pasta, serves
6
-1 lb pasta (I used spaghetti
rigati)
-2 cups cherry tomatoes
-1 ½ cups fresh mozzarella,
cut into cubes
-1 cup fresh basil, rough
chopped
...-1 cup fresh flat leaf
parsley, rough chopped
-1/3 cup olive oil
-1/3 cup lemon juice
-1 garlic clove, minced
-Kosher salt and freshly
cracked black pepper
-(I also garnished with some
pretty chive blossoms)
6. Bring a pot of salted
water to a boil. Cook
the pasta to al dente.
Traiga una olla de
agua salada a hervir.
Cocer la pasta al
dente.
7. While the pasta is
cooking, add the basil
and parsley to a bowl.
Add the olive oil. Add
the lemon juice.
Mientras se cocina la
pasta, añadir la
albahaca y el perejil a
un tazón. Añadir el
aceite de oliva. Agregue
el jugo de limón.
12. Add the mozzarella
and some fresh black
pepper. Agregue el
queso mozzarella y un
poco de pimienta
negro fresco.
13. Toss the pasta
together and season
with Kosher salt and
more black pepper if
desired. Mezcle la
pasta juntos y sazone
con sal kosher y
pimienta negro más si
lo desea.