Lemon Caprese Pasta

• 1 pound Pasta (I Used Spaghetti Rigati)
• 1 cup Fresh Basil, Rough Chopped
• 1 cup Fresh Flat Leaf Parsley, Rough Chopped
• 13 cups Olive Oil
• 13 cups Lemon Juice
• 1 clove Garlic, Minced
• 2 cups Cherry Tomatoes
• 1- 1/2 cup Fresh Mozzarella, Cut Into Cubes
• Kosher Salt And Freshly Cracked Black Pepper To Taste
• Optional Garnish: Some Pretty Chive Blossoms

1. 1) Bring a pot of salted water to a boil.
2. 2) Cook the pasta to al dente according to manufacturers directions.
3. 3) While the pasta is cooking, add the basil and parsley to a large serving bowl.
4. 4) Into the same bowl, add the olive oil, the lemon juice, the garlic and mix to combine.
5. 5) Add the cherry tomatoes and toss everything together.
6. 6) Add the drained pasta.
7. 7) Add the mozzarella and some fresh black pepper.
8. 8 ) Toss the pasta together and season with kosher salt and more black pepper if desired 9) Dish up and enjoy!
9. I also garnished with some pretty chive blossoms.

pasta, fresh basil, parsley, olive oil, lemon juice, clove garlic, tomatoes, fresh mozzarella, kosher salt, blossoms

Taken from tastykitchen.com/recipes/main-courses/lemon-caprese-pasta/ (may not work)