INGREDIENTS
1 cup
Heirloom or regular cherry tomatoes
1
Lemon, juice of
1 cup
Peach or nectarine, ripe
2
Red bell peppers
1 cup
Sprouts, fresh
1/2 cup
Kalamata and or green olives
2 tbsp
Sun-dried tomato pesto
1 lb
Short cut pasta
1
Salt, smoked
1
Olive oil
1/2 cup
Sunflower seeds, toasted
8 oz
Cheddar cheese
6-8 ounces mozzarella (cubed or in balls)