Description
Whip up this quick and creamy Pesto Mozzarella Pasta—fresh, cheesy, and full of flavor! A weeknight favorite everyone will love.
Ingredients
For the Pasta:
- 12 oz pasta (penne, fusilli, or shells work great)
- Salt (for pasta water)
For the Pesto:
- 2 cups fresh basil leaves
- ⅓ cup pine nuts (or walnuts)
- ½ cup grated Parmesan cheese
- 2 garlic cloves
- ½ cup olive oil
- Salt & pepper to taste
Add-Ins:
- 1½ cups cherry tomatoes, halved
- 1½ cups fresh mozzarella balls (or torn mozzarella)
- Optional: red pepper flakes, lemon zest, arugula for garnish
Instructions
Step 1: Cook the Pasta
- Boil pasta in interspersed water according to package directions until al dente.
- Reserve ½ cup pasta water. Drain the rest and set aside.
Step 2: Make the Pesto
- In a food processor, blend basil, pine nuts, garlic, and Parmesan.
- Sluggishly mizzle in olive oil painting while blending until smooth.
- Season with salt and pepper to taste.
Step 3: Assemble the Pasta
- In a large bowl or pan, toss hot pasta with pesto.
- Add in cherry tomatoes and mozzarella. Toss gently to combine.
- Still, add a splash of reserved pasta water to loosen the sauce, If demanded.
Step 4: Serve and Enjoy
- Serve warm or at room temperature.
- Garnish with extra Parmesan, arugula, or a pinch of red pepper flakes.
Notes
- Nut-free: Use sunflower seeds or skip nuts altogether.
- Different cheese: Try burrata or goat cheese for a luxe variation.
- Low-carb: Serve over zucchini noodles or spaghetti squash.
- Add protein: Grilled chicken, shrimp, or white beans work great.
Keywords: pesto pasta, mozzarella pasta, easy pasta dinner, fresh basil recipe, summer pasta, vegetarian dinner, pasta with cherry tomatoes, homemade pesto, quick comfort food, Italian-American fusion