Pesto Pasta with Mozzarella
Bow tie pasta tossed with homemade pesto, fresh mozzarella, dried tomatoes, and a balsamic glaze. Great warm or cold.
EasyPrep: 10 minCook: 12 minServes 4Stovetop
Ingredients
- ●1 lb bow tie (farfalle) pasta
- ●Homemade basil pesto (see Playbook)
- ●8 oz fresh mozzarella balls, quartered
- ●1/2 Cup dried tomatoes (or fresh grape tomatoes, halved)
- ●Balsamic glaze
- ●Fresh basil leaves
- ●Kosher salt
- ●Black pepper
Assembly
- 1.Cook bow tie pasta according to package instructions. Drain and let it cool slightly.
- 2.Toss the pasta with homemade basil pesto — enough to coat generously.
- 3.Cut fresh mozzarella balls into quarters (or smaller if they're large) so you get a piece in every bite.
- 4.Add the mozzarella and dried tomatoes to the pasta and toss together.
- 5.Drizzle with balsamic glaze.
- 6.Top with fresh basil leaves, salt, and pepper.
- 7.Serve warm, room temperature, or cold — it's great all three ways.
Photo coming soon
The Story
“This is a really good summer dish. I always make my own pesto because store-bought is loaded with oil and just doesn't compare to homemade. The dried tomatoes give it more concentrated flavor than fresh, though fresh grape tomatoes work too. The small chunks of fresh mozzarella in every bite make it special. Hit it with a balsamic glaze and some fresh basil and you've got something that works as a dinner, a side dish, or a cold pasta salad for leftovers. Doesn't need to be served warm — it's honestly just as good cold.”
