One Pot Pesto Pasta Caprese


Serves 4


Basil Pesto Sauce

2 cups packed basil leaves
1 to 2 cloves garlic, chopped
⅓ cup pine nuts or walnuts toasted
Juice of ½ lemon
½ cup further virgin olive oil
½ cup finely grated Parmesan cheese
Kosher salt and Black Pepper to style

Desk salt and floor black pepper
1 pint cherry tomatoes, lower in half
8 ounces recent mozzarella cheese, lower into 1/2-inch cubes
12 oz skinny spaghetti
Grated Parmesan cheese


Mix the pesto elements in a meals processor and pulse till totally pureed. Divide in half. Use half for this recipe and freeze the opposite half for one more meal.

In a big, 12-14-inch deep skillet, add water till the pan is ¾ full. Deliver to a boil and add salt and the spaghetti. Prepare dinner the pasta till al dente as indicated on the package deal. Reserve½ cup of pasta cooking water. Drain the pasta.




To the identical skillet, add the basil pesto sauce and butter. Warmth over very low warmth. Add the tomatoes nd sprinkle frivolously with salt. Add pasta cooking water. Stir and cook dinner for 1 minute. Add the cooked spaghetti and mozzarella cubes.

Srie nicely till all of the elements are included. Serve in particular person pasta bowls and high every dish with grated Parmesan cheese and black pepper.






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