In order to bring you the best organic produce, some ingredients may differ from those depicted.
Caprese orecchiette with cherry tomatoes and basil pesto
Soy-Free, Vegetarian, No Added Sugar
2 Servings, 780 Calories/Serving
15 Minutes
Tossed with the colors of the Italian flag—white mozzarella, red tomatoes, and our green basil pesto—this hearty caprese pasta dish is a guaranteed crowd-pleaser.
In your bag
- 5 ounces orecchiette
- 1 organic red onion
- ¼ pound organic sungold or other cherry tomatoes
- 3 ounces organic grape or cherry tomatoes
- 1 or 2 cloves organic peeled fresh garlic
- ¼ pound fresh mozzarella
- 2 tablespoons red wine vinegar
- 3 ounces organic baby arugula or other leafy greens
- Sunbasket basil pesto (extra virgin olive oil - walnuts - basil - garlic - kosher salt - black pepper)
Nutrition per serving
Calories 780, Total Fat 46g (59% DV), Sat. Fat 12g (60% DV), Trans Fat 0g, Cholest. 40mg (13% DV), Sodium 430mg (19% DV), Total Carb. 70g (25% DV), Fiber 7g (25% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 24g
Contains:
Milk, Tree Nuts (walnut), Wheat
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Instructions
Wash produce before use
1
Cook the orecchiette
Bring a medium sauce pot of generously salted water to a boil. Add the orecchiette and cook until just tender, 10 to 12 minutes. Drain the orecchiette. While the water is heating and the orecchiette is cooking, prepare the remaining ingredients.
2
Prep the remaining ingredients; finish the pasta
- Peel and coarsely chop enough onion to measure ½ cup [1 cup].
- Cut the tomatoes into quarters.
- Finely chop, press, or grate the garlic.
- Cut the mozzarella into ½-inch pieces.
In a large bowl, stir together the onion, tomatoes, garlic, red wine vinegar, and 2 tablespoons [¼ cup] oil; season to taste with salt and pepper. Add the orecchiette, mozzarella, and arugula and toss to coat; season to taste with salt and pepper.
Serve
Transfer the orecchiette to individual bowls, top with the pesto, and serve.
Kids Can!
- Time the orecchiette.
- Measure the onion.
- Press the garlic (if you have a press).
- Toss the orecchiette with the other ingredients.
- Top the orecchiette with pesto.