🍝 Tigelline with Pesto and Caprese Elements

Name: Tigelline with Pesto and Caprese Elements
Total time: 20 min
Yield: 4 servings
Ingredients: 400 g Tigelline (or gluten-free penne); 400 g Mozzarella balls (burrata or fresh mozzarella); 300 g Tomatoes (drained of juice); 80 g Basil pesto (compact); 40 g Pine nuts (roasted); 20 ml Olive oil; 6 g Salt; 2 g Black pepper; 20 g Basil leaves (fresh, whole)

620 kcal · 20 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

400 g Tigelline (or gluten-free penne)
400 g Mozzarella balls (burrata or fresh mozzarella)
300 g Tomatoes (drained of juice)
80 g Basil pesto (compact)
40 g Pine nuts (roasted)
20 ml Olive oil
6 g Salt
2 g Black pepper
20 g Basil leaves (fresh, whole)

Instructions

1. Cook the tigelline in plenty of salted water until al dente. Save some pasta water to cool down later.
2. Cut the mozzarella into bite-sized cubes (approx. 2 cm).
3. Cut the tomatoes into large chunks. Drain any excess juice.
4. Add the drained pasta to a large bowl.
5. Stir the pesto and 4 tablespoons of the cooled pasta water into the pasta until a creamy sauce forms.
6. Gently fold in the mozzarella cubes and tomato cubes.
7. Sprinkle the roasted pine nuts on top.
8. Season with a little salt and pepper. Distribute into 4 boxes and place fresh basil leaves on top as garnish.

Nutrition per serving

kcal: 620
Protein: 28 g · Fett/Fat: 25 g · Carbs: 72 g