Ingredients
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8 oz penne
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½ cup pine nuts
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1 green bell pepper
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1 cucumber
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6 slices salami
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2 cups frozen peas, thawed
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1 lime
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¼ cup olive oil
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½ cup mint
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1 cup bocconcini
Steps
1
Cook pasta according to package directions. While pasta cooks, heat a frying pan without oil or butter and toast the pine nuts for 4 min., or until brown and lightly toasted. Let cool on a plate.
2
Cut the pepper into large cubes. Halve the cucumber lengthwise and remove the seeds with a teaspoon, then cut the flesh into slices. Chop the salami and add to a bowl with the peas, pepper, and cucumber.
3
Zest the lime and squeeze the juice into the bowl. Drain the pasta and toss with the vegetables and olive oil. Chop the mint and toss with the pasta. Season with salt and pepper. Top with mozzarella and pine nuts. Serve warm or at room temperature.
