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🍽️ Risoni pasta with grilled mozzarella and pesto

947 kcal · 30 min · 4 servings

Risoni pasta with grilled mozzarella and pesto Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Heat a pan without fat and toast the pine nuts until fragrant. Remove the pan from the heat and let the nuts cool.
  2. 2. Wash the basil under running water and pat it dry with a kitchen towel.
  3. 3. Carefully pick the basil leaves off the tough stems.
  4. 4. Peel the garlic clove and chop it very finely.
  5. 5. Put the basil leaves, the chopped garlic, and the cooled pine nuts into a blender.
  6. 6. Pulse the ingredients in the blender until you have a coarse mixture.
  7. 7. Add the grated cheese, a pinch of salt, and some pepper to the blender.
  8. 8. Turn on the blender and gradually add the olive oil until the pesto is smooth and creamy.
  9. 9. Fill a pot with water, salt it generously, and bring it to a boil.
  10. 10. Cook the risoni pasta in the boiling salted water until firm to the bite (al dente).
  11. 11. Wash the tomatoes under running water.
  12. 12. Cut the washed tomatoes in half.
  13. 13. Slice the mozzarella into approximately 1 cm thick slices.
  14. 14. Add some oil to a grill pan and heat it over medium heat.
  15. 15. Place the mozzarella slices in the hot pan.
  16. 16. Grill the cheese slices on both sides until distinct grill marks appear.
  17. 17. Place the tomato halves in the pan for a short time to warm them up.
  18. 18. Drain the cooked pasta in a colander.
  19. 19. Mix the drained pasta directly in the pot or in a bowl with the pesto.
  20. 20. Place the pesto-coated pasta onto deep plates.
  21. 21. Place the grilled mozzarella slices and the warm tomatoes on top of the pasta.
  22. 22. Garnish the dish with a few fresh basil leaves.
  23. 23. Serve the dish immediately while warm.

Nutrition per serving