Penne with Pesto and Mozzerella!

My mother grows fresh basil in her backyard garden and every year the plants grow so much that we get to make lots and lots of pesto with it! Her trick is to make a big batch and freeze the sauce in ice cubes trays; defrost it when we want to eat it... this way it is already in small pieces and you will be able to use sparingly. So tonight called for some homemade pesto sauce. Once you have it frozen you can make a quick delicious meal in minutes.

Pesto: Makes one cup

• 2 cups fresh basil leaves, packed
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts
• 3 garlic cloves, minced

Other Ingredients: Serves 3-4

• 1 lb Penne
• 1 Small-medium ball of Fresh Mozzarella (about 3 tbs once cut), cubed
• 3 tbs Fresh Parmigiano Reggiano, grated
• Crushed Red Pepper
• Salt
• Extra Virgin Olive Oil

Pesto Sauce:

Combine the basil in with the pine nuts, pulse a few times in a food processor. Add the garlic, pulse a few times more.  Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor.

Preparation:

Boil the penne in salted water until al dente. Strain and add back into pot. Drizzle some extra virgin olive oil so that it is well coated and sprinkle on some crushed red pepper. Turn on flame to low heat. Pour in the pesto sauce and mix well. Add in mozzarella and grated parm and mix until mozzarella is melted. Serve immediately with fresh grated parm on top!

Add in Mozzarella and Parm...

Combine all together...