Pesto Pasta with Cherry Tomatoes & Mozzarella
Cooked pasta tossed warm with pesto, blistered cherry tomatoes, and torn mozzarella. Five ingredients, fifteen minutes.
15 minEasy~387 kcal / servingItalian
Contains glutenContains dairyContains nutsvegetarian
Nutrition
387 kcal
Calories
15 g
Protein
46 g
Carbs
15 g
Fat
Estimated, per serving
Good to know
Contains glutenContains dairyContains nutsvegetarian
Ingredients · per serving
- 90 g Fusilli pasta
- 3 tbsp Pesto (green)
- to taste Black pepper
- 80 g Mozzarella
- 1 tbsp Olive oil
- 150 g Cherry tomatoes
- to taste Salt
- small handful Fresh basil
Instructions
- Bring a large pot of salted water to a boil. Add the pasta. Cook to packet time (usually 10 min for fusilli).
- Meanwhile, halve the cherry tomatoes. Heat 1 tbsp olive oil in a frying pan over medium-high heat.
- Add the tomatoes cut-side down. Cook 3 min until they blister and soften. Season with salt.
- Just before pasta is done, scoop out 100ml of the pasta water with a mug. Drain the pasta.
- Return pasta to the pot (off heat). Add the pesto and a splash of pasta water. Stir vigorously — the water loosens the pesto into a glossy sauce.
- Add the warm tomatoes and any juices from the pan. Toss.
- Tear the mozzarella into chunks straight into the warm pasta. Don't stir too hard — you want pockets of melty cheese, not a gluey mess.
- Scatter basil leaves. Top with a grind of black pepper and a final drizzle of olive oil. Serve straight away.
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