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🍝 Pasta with Red Pesto and Mozzarella

735 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Fill a large pot with about 2 liters of water and place it on the stove.
  2. 2. Add 1 teaspoon of salt to the water.
  3. 3. Bring the water to a boil.
  4. 4. Add the pasta to the boiling water.
  5. 5. Cook the pasta until al dente (firm to the bite).
  6. 6. Take a deep pan and place the pine nuts inside.
  7. 7. Toast the pine nuts without adding extra oil.
  8. 8. Stop toasting once the nuts are lightly browned.
  9. 9. Add the red pesto to the pan with the pine nuts.
  10. 10. Bring the pesto mixture to a boil.
  11. 11. Turn the stove to the lowest setting.
  12. 12. Halve the cherry tomatoes.
  13. 13. Wait until the pasta is cooked.
  14. 14. Add about 40 to 50 milliliters of the pasta water to the pesto sauce.
  15. 15. Bring the sauce to a brief boil on high heat.
  16. 16. Let the sauce reduce slightly.
  17. 17. Drain the pasta.
  18. 18. Add the halved cherry tomatoes to the sauce.
  19. 19. Add the mozzarella balls to the sauce.
  20. 20. Add the basil leaves to the sauce.
  21. 21. Mix all ingredients in the sauce well.
  22. 22. Add the drained pasta to the pan.
  23. 23. Toss the pan to mix the pasta with the sauce.
  24. 24. Season the dish to taste with salt and pepper.
  25. 25. Grate fresh Parmesan over the finished dish.
  26. 26. Serve the pasta immediately.

Nutrition per serving