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Pasta in a red pesto sauce with pine nuts and mozzarella

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Ingredients for 2 servings:

  • 360 g spaghetti or other pasta
  • salt water
  • 50 ml oil
  • 50 g pine nuts
  • 100 g cocktail tomatoes, quartered
  • ½ clove(s) garlic
  • 1 small jar of Pesto Rosso
  • 1 bag of mozzarella minis
  • some basil
  • e.g. Parmesan (Grana Padano)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Pasta Caprese

Cook the pasta in salted water. Roast the pine nuts and garlic with the oil in a non-stick pan over medium heat. Add the quartered tomatoes to the pan and fry briefly. Add 1/2 jar of Pesto Rosso to the pan and bring to a boil briefly. Now add the drained mozzarella balls to the pan and season with salt and pepper. Drain the pasta, add it to the pan, and bring back to a boil. Garnish with plenty of basil and freshly grated Parmesan cheese and serve with delicious white bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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