Getting Ready For the 4th!

Well actually the 2nd and the 4th will be filled with BBQ goodness! Like many of you I'm sure most will be celebrating this year on the 2nd since the fourth of July fallls on a Monday so I guess this means we will need to plan for 2x's as much food and drinks.....Isn't it a tragedy!!?? :-)
One dish I know I am planning on is one of my favs, Tomato Mozzarella Pesto Pasta Salad....can you think of a better way to kick off the Summer than tomatoes and fresh basil??

Tomato Mozzarella Pesto Pasta Salad

Ingredients
16 oz uncooked penne pasta
1 cup pesto sauce (recipe follows)
1 cup boconccini (small fresh mozzarella balls marinated in olive oil)
1 cup cherry tomatoes
1 cup fresh baby spinach

Procedure
Prepare pasta according to package directions until al dente. Rinse in cold water and drain.

Toss cooked pasta with prepared pesto sauce. Cool pasta mixture. Divide fresh baby spinach on serving plates. Arrange pesto pasta mixture on top. Garnish with fresh mozzarella balls and cherry tomatoes.

Pesto Sauce

2 cups of fresh basil leaves
1 cup extra virgin olive oil
1/2 cup pine nuts
2 tbsps Parmigiano-Reggiano, grated
3 gloves garlic, peeled
1/2 tsp kosher salt

In a food processor or blender, combine basil, pine nuts, garlic, salt and half of olive oil. Process steadily until mixture turns into a grainy paste, while adding the rest of the olive oil in a thin, continuous stream. Remove to a container. Gently fold in grated cheese. Add more olive oil if sauce is too thick.

More recipes to come as I continue to plan my menu! :-)