This cheesy rocket-pesto summer pasta made with Galbani fresh mozzarella makes a superb light meal, or a lovely side dish on a hot day.

SERVES 4-6 // COOKING TIME 25 min

INGREDIENTS
For the summer pasta
3 garlic cloves, chopped
Juice of 1 lemon
⅓ cup almonds, chopped
1 tsp sea salt
1¼ cups olive oil
3¾ cups rocket
¾ ball Galbani fresh mozzarella, torn
3 tbsp grated Parmesan
500 g tagliatelle
To assemble
¾ cup peas, blanched
1 cup rocket
¼ cup almonds, chopped and toasted
1¼ balls Galbani fresh mozzarella, torn

METHOD
For the summer pasta
1. Add the garlic, lemon juice, almonds, salt and ¼ cup of the olive oil to a food processor. Pulse until finely chopped.
2. Add the rocket, mozzarella and Parmesan and blend until well combined.
3. Pour in the remaining olive oil, a little at a time, blending after each addition until smooth.
4. Cook the pasta according to the packet instructions, drain and cool completely. Toss with the rocket pesto.
To assemble
1. Assemble your pasta by mixing the peas through the coated pasta. Top with fresh rocket, almonds, and Galbani fresh mozzarella pieces.
2. Drizzle with extra olive oil (optional) just before serving and enjoy.

Recipe & styling: Kate Turner
Photography: Gareth van Nelson // HMimages.co.za

Enjoy another cheesy dish with this lemon and origanum marinated mozzarella!