The basil and sun-dried tomato pesto with mozzarella is delicious.
A cream made of mozzarella [buffalo mozzarella bites] sun-dried tomatoes and basil is excellent for dressing pasta [cold, lukewarm, hot] and on whole grain bread crostini.
It is prepared in just a few minutes and does not require cooking.
I used blended buffalo mozzarella bites [avoiding burrata or stracciatella that are further enriched with cream].
If you want a lighter cream, you can use cow’s milk mozzarella, light mozzarella, or a light spreadable fresh cheese [cottage cheese, ricotta, philadelphia].
According to substitution tables, 100g of ricotta is equivalent to 50g of buffalo mozzarella.
To avoid making a pesto that is excessively caloric, the quantities of sun-dried tomatoes and oil should be reduced, and additionally: if you use store-bought sun-dried tomatoes, make sure they do not contain sugar.
I used homemade sun-dried tomatoes or ‘nciappati [Sicilian recipe], frozen in a bag, without oil, so that they can be used without the need to drain them.
The result is fresh and flavorful.
I used my creamy pesto to dress two tasty dishes of cold pasta that are finger-licking good.
Using the full amount of mozzarella [or other cheese] as per your dietary plan becomes a one-dish meal that concentrates the characteristics that distinguish a balanced meal into a single course.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
- basil (6-8 large leaves)
- 6 sun-dried tomatoes (well-drained if in oil)
- mozzarella (personal amount)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- 1 drizzle extra virgin olive oil (raw)
- 160 g whole wheat millerighe pasta
- 1 pinch mixed peppercorns (with grinder)
- 1 drizzle extra virgin olive oil (raw)
- to taste basil (in leaves)
Tools
- 1 Bowl
- Chopper or Mixer
Preparation
Select and wash the basil leaves.
Drain them in a colander.
Dry them on a sheet of kitchen paper towel.Put in the mixer:
• the sun-dried tomatoes;
and chop.Add the basil leaves and chop.
Remove the mozzarella from its liquid, drain, cut into wedges, add and chop.
Add a pinch of salt and a pinch of pepper, the extra virgin olive oil, and give it one last whirl in the mixer to mix well.
The mixture remains quite thick.
If necessary, add a few teaspoons of water and blend.Your basil and sun-dried tomato pesto with mozzarella is ready.
Enjoy your meal!
A cream made of mozzarella [buffalo mozzarella bites] sun-dried tomatoes and basil is excellent for dressing pasta [cold, lukewarm, hot] and on whole grain bread crostini.
Cook the pasta, rinse it thoroughly under running water to cool it down, and let it drain well.
Place the pasta in a large bowl or salad bowl.
Grind pepper over the pasta.
Drizzle with a little oil.Mix the creamy buffalo mozzarella sun-dried tomato and basil pesto with the pasta and blend.
Serve.
Grind some more pepper and add a few fresh basil leaves.Your cold pasta with basil and sun-dried tomato pesto with buffalo mozzarella is ready.
Enjoy your meal!
What can I substitute for buffalo mozzarella bites?
If you desire a lighter creamy basil and sun-dried tomato pesto, you can use cow’s milk mozzarella, light mozzarella, or a light spreadable fresh cheese [cottage cheese, ricotta, philadelphia].
Notes
Hyperglycemia, prediabetes and diabetes.
Here you can find dedicated recipes.
Remember:
• start the meal with a generous portion of vegetables [raw or cooked];
• a balanced meal must contain all nutrients: carbohydrates, proteins, fats & fibers;
• always prepare it respecting the proportions and combinations indicated in your diet plan.
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