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Heirloom Tomato, Basil, And Mozzarella Pasta

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)


  1. This looks SO good! I adore heirloom tomatoes - can't wait for them to come into season in my area! I will definitely be trying this recipe!

  2. This is my kind of lunch! I love these kind of salads so much...can't wait for our tomatoes to start coming out in our garden.

  3. Wow this pasta virtually popped out of the screen at me, it just all looks so lovely and fresh. And its a like a salad but with some carbs to keep you going, sounds perfect to me!!

  4. This is my favorite pasta - ALWAYS! But the hazelnut oil and lemon will be a nice, refreshing change!

  5. If you would like to buy the compostable wooden fork you see in the picture visit us at


  6. A recipe that certainly packs a punch of flavours. Delicious.


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