Pesto Caprese Pasta Recipe
Leftovers keep well in an airtight container for 3-4 days; add a splash of water or olive oil when reheating to loosen the sauce. Use the reserved pasta water to adjust the creaminess of the sauce if needed. Swap in different veggies like zucchini or mushrooms for added variation.
Time: Prep: 10 mins, Cook: 10 mins, Total: 20 mins
Servings: 6
Ingredients
- 8 ounces pasta shells
- 2 teaspoons olive oil
- 2 pints cherry tomatoes
- 1 ball mozzarella (torn into pieces)
- Grated parmesan cheese (to serve)
- 1 cup basil leaves (packed)
- ½ cup toasted nuts (see notes)
- ½ cup grated parmesan cheese (See notes)
- ½ cup olive oil
- ½ cup water
- ¼ cup parsley
- 2 cloves garlic
- Juice of 2 lemons
Instructions
- Put a large pot of salted water on to boil. When it comes to a boil, add the shells, stirring as you pour them into the pot. Cook the pasta according to the package directions - usually 7-9 minutes. Reserve 1 cup of the pasta water and then drain the pasta through a colander.
- While the water is heating, prepare the pesto. Place all the pesto ingredients into your blender and blend on high until smooth.
- Heat the oil in a large sauté pan over medium-high heat. Add the cherry tomatoes and quickly toss to coat them in the oil. Let them cook undisturbed for 2 minutes and then shake the pan and cook them for 2 minutes more. Remove the pan from the heat.
- Add the cooked pasta, the pesto, and the mozzarella to the pan with the tomatoes and stir together. If needed, add a splash of the pasta water to loosen the sauce - only add as much as you need to make the pasta saucy. Serve the pasta topped with a little freshly grated parmesan cheese.