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Summer Spinach Caprese

Summer Spinach Caprese
Summer Spinach Caprese
Author: Caitlyn Elf
For more delicious recipes by Cait, follow @caitsplate on Instagram
  • 3-4 large handfuls of fresh spinach
  • 3-4 cloves peeled garlic
  • 1/2 cup shaved parmesan cheese
  • 1/4 cup walnut halves
  • 1/4 cup olive oil
  • 1 box Banza Ziti
  • 1 10 oz. container cherry tomatoes, washed and halved
  • 1 teaspoon olive oil
  • 8 oz. container fresh mozzarella balls
  • Fresh basil, chopped
  • 2 tablespoons balsamic vinegar
  • salt and pepper
  1. Add spinach, garlic, cheese, and walnuts to a food processor and pulse 10 - 15 times until everything starts to blend.
  2. Begin to process, and slowly stream in olive oil pausing after about 1 minute to scrape down the sides of the food processor.
  3. Cover again and continue to blend adding more olive oil as needed until you've reached your desired thinness.
  4. Heat a pot of boiling water on the stove and cook the pasta according to package instructions.
  5. Meanwhile, heat olive oil in a pan over medium heat. Add cherry tomatoes and a pinch of salt, saut̩ing until the outside skin just begins to wrinkle (the tomato should be soft but not complete mush).
  6. Drain the pasta, rinse, and return to pot it was cooked in.
  7. Add pesto to pasta and toss until well combined.
  8. Add pasta to a large bowl, top with tomatoes, fresh mozzarella cheese, a sprinkling of salt, chopped basil and a drizzle of balsamic vinegar.

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