📝 Instructions
= Recipe
1. Add 2000 g water and 45 g salt to a medium saucepan and bring to a boil. Add 225 g pasta (shells) and boil for 12 minutes or until tender. Drain, then add 25 g white distilled vinegar and a splash of olive oil. Stir and allow to cool to room temperature.
2. For the pesto, add 100 g toasted pine nuts or walnuts, 100 g fresh basil, 20 g fresh parsley, 30 g shallot (minced and rinsed), 100 g grated Parmesan, 225 g cold olive oil, 5 g salt, and 30 g lemon juice to a food processor and spin on high for 20-30 seconds until well broken down.
3. Add 300 g pesto (from above recipe) to the cooled pasta and stir to combine. Add 200 g mozzarella pearls (halved), 200 g cherry tomatoes (halved), and a strong pinch of grated Parmesan. Fold to combine. Serve chilled.
