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1
In a food processor or blender, combine the basil, cherry tomatoes, walnuts, Parmigiano, Pecorino Romano, extra-virgin olive oil, and a pinch of salt. Blend until smooth and creamy to make the walnut pesto.
2
Cook the orecchiette in generously salted boiling water until al dente. Drain and rinse under cold water to stop cooking, then toss with a little olive oil to keep the pasta from sticking and to keep it firm.
3
Toss the cooled pasta with the walnut pesto until evenly coated, adding a splash of pasta water if the pesto is too thick.
4
Fold in the halved cherry tomatoes and well-drained diced mozzarella, mixing gently.
5
Finish with fresh basil leaves and refrigerate until ready to serve. This salad keeps well in the fridge for about three days, making it perfect to take to the beach or on a picnic — for best texture, add the tomatoes just before serving.
PrimedTableBETA
