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Spaghetti with pesto and tomato-mozzarella salad

SERVINGS
Active time: 20 minutes; Total time: 35 minutes; Makes: 6 main-dish servings
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SERVINGS
Active time: 20 minutes; Total time: 35 minutes; Makes: 6 main-dish servings
RATE THIS RECIPE
(0)

Ingredients

  • 1 package (16 ounces) thin spaghetti or linguine
  • 1 large bunch fresh basil
  • 1 small garlic clove, peeled
  • 5 tablespoon olive oil
  • 3/4 teaspoon salt
  • 1/2 cup freshly grated parmesan cheese
  • 1 1/2 pint red and/or yellow cherry tomatoes, each cut in half
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon ground black pepper
  • 8 ounce fresh mozzarella cheese, cut into cubes
  • Chef notes

    Pesto doesn’t take that long to make from scratch and your reward is big flavor. Combined with sweet cherry tomatoes and mozzarella, you’ve got a pasta version of a Caprese salad.

    Preparation

    Baking Directions:

    1.

    In large saucepot, prepare pasta as label directs.

    2.

    Meanwhile, reserve 12 small basil leaves for garnish.

    From remaining basil, remove enough leaves to equal 2 cups firmly packed.

    Wash basil well; pat dry with paper towels.

    In food processor with knife blade attached, blend basil leaves, garlic, 4 tablespoons oil, and 1/2 teaspoon salt until smooth, stopping processor and scraping down bowl occasionally.

    Add Parmesan; pulse to combine.

    Set aside.

    3.

    In medium bowl, mix tomatoes, vinegar, and pepper with remaining 1 tablespoon oil and remaining 1/4 teaspoon salt.

    Gently stir in mozzarella.

    4.

    Drain spaghetti, reserving 1/2 cup cooking water.

    Return spaghetti and reserved pasta cooking water to saucepot; add pesto and toss well to coat pasta.

    Spoon spaghetti mixture into large shallow bowl; top with tomato-mozzarella salad.

    Garnish with reserved basil leaves.

    Tips:

    Each serving: About 540 calories, 20g protein, 63g carbohydrate, 23g total fat (8g saturated), 3g fiber, 35mg cholesterol, 550mg sodium.

    Recipe Tags