Caprese Pesto Pasta
A warm caprese pesto pasta with fresh tomatoes, mozzarella, and basil is the perfect quick and easy pasta recipe for lunch or dinner.
Ingredients
- 7 oz diced tomatoes*
- 4.5 oz fresh mozzarella balls* halved or quartered
- ½ oz fresh basil roughly chopped
- 1 tsp extra virgin olive oil
- 1 pinch sea salt
- ½ lb rotini
- ⅓ cup basil pesto
Instructions
- First, prepare the caprese mixture. Add diced tomatoes, fresh mozzarella, chopped basil, extra virgin olive oil, and sea salt to a small bowl. Stir to combine and set aside.
- Bring a large pot of lightly salted water to a boil. Add rotini and cook until done, about 12 minutes.
- Drain the cooked pasta and return to the empty pot, removing it from heat. Add basil pesto and stir thoroughly until pasta is completely coated. Then add the caprese mixture to the pot and gently toss to combine.
- Serve immediately.
Notes
Tomatoes: We like to use Campari tomatoes or vine tomatoes for this recipe - they're so juicy and flavorful. Make sure to add the juices to the bowl along with the tomatoes after dicing for maximum flavor!
Fresh mozzarella: Those little mozzarella balls you can buy in a tub make this dish easy and fun - simply slice each sphere in half or in quarters, depending on your preference. Alternatively, you can use a larger ball of fresh mozzarella, sliced into small pieces.
Tip: Prepare the caprese mixture before cooking the pasta so it has some time to rest. This will allow all the flavors to infuse before these ingredients get added to the final dish.
Nutrition
Calories: 809kcal | Carbohydrates: 93g | Protein: 32g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 54mg | Sodium: 818mg | Potassium: 557mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2465IU | Vitamin C: 15mg | Calcium: 435mg | Iron: 3mg