INGREDIENTS
1 lb
Asparagus
1/4 cup
Basil, leaves
2 cups
Basil, tightly packed fresh leaves
1 clove
Garlic
1
Shallot
1/2 lb
Snap peas
1 cup
Spinach
1 lb
Orzo, dry
1
Black pepper, freshly cracked
1 tsp
Kosher salt
1/2 tsp
Red pepper flakes
1
Salt and pepper
9 tbsp
Olive oil
2 tbsp
Red wine vinegar
1/4 cup
Almonds
8 oz
Buffalo mozzarella