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