Heirloom Tomato, Basil, And Mozzarella Pasta
750 g (8-10) Mixed Heirloom Tomatoes, quartered or diced
2 Handful Basil Leaves, whole or torn
250 g (1 Ball) Fresh Mozzarella, diced
4 Extra Virgin Olive Oil
4 Tbsp Hazelnut Oil
Juice of 1 Lemon
Sea Salt to taste
Freshly Ground Black Pepper
300 g Linguine Pasta
1 Garlic Clove, peeled and finely chopped
Additional Lemon Juice, if necessary
Combine the cheese, tomatoes, basil, olive oil, hazelnut oil, lemon juice, sea salt, and some black pepper. Set aside.
Cook the pasta in a large pan of salted boiling water according to the packet instructions. When the pasta has cooked al dente, drain it in a colander, and toss it in the tomato mixtures together with the garlic. Mix it well, and adjust the seasoning before serving.
Serves 4 (light lunch)