1 pound farfalle
½ pound Mike's Deli fresh smoked mozzarella
½ pound sun-dried tomatoes
fresh basil
6 walnuts
olive oil
1 tablespoon parmesan
1 clove garlic
salt & pepper


Boil salted water, add pasta and cook al dente 8-10 minutes.
Meanwhile to make the pesto, pick ,wash and towel dry 40 basil leaves.
Put the basil, walnuts, garlic clove and a pinch of salt and pepper into blender.
Slowly drizzle olive oil through the top whole of blender until the ingredients become a paste-like consistency.
Your pesto is finished, set aside.
Drain pasta if finished and set aside.
Cut the smoked mozzarella into ½ inch cubes.
Take the sun-dried tomatoes from the oil and chop them into medium dice.
In a large mixing bowl toss pasta with sun-dried tomatoes, smoked mozzarella and 3 to 4 tablespoons of pesto.
Mix well add salt and pepper to taste.
Serves 8-10.