Pasta with Basil Pesto, Cherry Tomatoes, and Mozzarella
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Source: https://recipheon.com/en/recipes/main-dishes/pasta-with-basil-pesto-cherry-tomatoes-and-mozzarella
About this recipe
Pasta with basil pesto, cherry tomatoes, and mozzarella is a quick, flavorful dinner for the whole family. Homemade pesto made with basil, toasted pine nuts, garlic, Parmesan, and olive oil thoroughly coats the hot pasta, whether you use strands or tubes. Sweet cherry tomatoes and pieces of mild mozzarella add freshness and creaminess. Serve the dish right away, when the cheese begins to soften from the heat of the pasta.
Ingredients
Servings: 4
Pasta and Add-Ins
320 g dried pasta, such as penne or fusilli
3 L water for cooking the pasta
2 teaspoons salt for the water
250 g cherry tomatoes, halved
250 g mozzarella, torn into small pieces
Basil Pesto
40 g fresh basil leaves, washed and dried
35 g pine nuts
1 garlic clove, peeled
50 g finely grated Parmesan
80 ml olive oil
1/4 teaspoon salt
Steps
Heat a dry skillet over medium heat and toast the pine nuts for 2 minutes, shaking the skillet often, until lightly golden. Transfer them to a plate to stop them from toasting further.
Place the basil, cooled pine nuts, garlic, Parmesan, olive oil, and salt in a blender. Blend briefly in pulses until a thick pesto with small pieces of ingredients forms; do not warm it by blending for too long.
Bring 3 L water to a boil, add the salt, and cook the pasta for the time indicated on the package, usually about 10 minutes, until al dente—tender but slightly firm in the center. Reserve 150 ml of the cooking water, then drain the pasta thoroughly.
Transfer the hot pasta to a large bowl and add the pesto and 2–4 tablespoons of the reserved cooking water. Toss until the sauce evenly coats the pasta; if needed, add the remaining water to achieve a creamy consistency.
Gently fold in the halved cherry tomatoes and torn mozzarella. Mix only until combined so the tomatoes retain their shape and the mozzarella softens slightly from the heat of the pasta.
Serve the pasta immediately, while it is hot and the mozzarella is soft. If the dish needs to wait a few minutes, cover it loosely and toss with 1–2 tablespoons of the reserved cooking water before serving.
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