INGREDIENTS
4 oz
Prosciutto, fresh
1 cup
Arugula, fresh
2
Avocados, ripe
2 1/2 cups
Basil, fresh
1
large bunch Broccoli rabe
1 clove
Garlic
1 cup
Heirloom cherry tomatoes
1
Heirloom tomatoes
1/2 cup
Pesto, homemade or store bought
1
White balsamic vinegar
1 lb
Short cut pasta
1
Salt + pepper
10 tbsp
Olive oil
1
Olive oil
1/3 cup
Cashews, roasted
8 oz
Buffalo mozzarella or fresh mozzarella balls
1/3 cup
Parmesan cheese, fresh grated