Caprese Pasta

15-20 Minute Cook & Prep Meal

This is such a light and easy summer meal lots of fresh produce and quick for busy work weeks.

2 medium heirloom tomatoes, diced
10-15 small mozzerella balls, halved
2 cloves garlic, minced
1/4- 1/2 Cup lemon basil 
Salt and Pepper, to taste
Zest of 1 lemon
Juice of 1 lemon
1/4 Cup Balsalmic Vinager
1/4 Olive Oil
1/8 cup pinenuts, toasted
8oz pappadelle pasta (wide noodle)

1) Start the water boiling with a little salt.
2) In a large mixing bowl add:  Tomatoes, Mozzerella, garlic, lemon, lemon zest, coat with olive oil and balsalmic vinager.
3) Add pasta to water.
4) Toast Pinenuts
5) Drain Cooked Pasta (reserve about 1 cup pasta water) Add warm pasta into mixing bowl. Stir in fresh basil.
6) Plate and serve with toasted pine nuts on top.