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Fresh Pesto Pasta with Cherry Tomatoes and Mozzarella

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A quick and easy homemade recipe featuring fresh basil pesto, juicy cherry tomatoes, and creamy mozzarella, perfect for a light lunch or weeknight dinner.

Ingredients

Scale
  • 12 ounces (340 grams) pasta (fusilli or penne recommended)
  • Salt, for pasta water
  • 2 cups fresh basil leaves, washed and dried
  • 1/3 cup (40 grams) pine nuts, toasted lightly
  • 2 cloves garlic, peeled
  • 1/2 cup (50 grams) freshly grated Parmesan cheese
  • 1/2 cup (120 ml) extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 1/2 cups cherry tomatoes, halved
  • 8 ounces (225 grams) fresh mozzarella balls, torn or sliced
  • Fresh basil leaves for garnish (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of pasta and cook according to package instructions until al dente, usually 9-11 minutes. Stir occasionally to prevent sticking. Reserve 1/2 cup of pasta water before draining. Drain the pasta and transfer it to a large mixing bowl.
  2. While the pasta cooks, add 2 cups fresh basil leaves, 1/3 cup toasted pine nuts, 2 cloves garlic, and 1/2 cup grated Parmesan to a food processor. Pulse a few times to chop. With the processor running, gradually drizzle in 1/2 cup extra virgin olive oil until the mixture emulsifies into a smooth sauce. Season with salt and freshly ground pepper to taste.
  3. Pour the pesto over the warm pasta. Toss gently with tongs or a wooden spoon to coat every piece. Add reserved pasta water a tablespoon at a time if the mixture feels too thick. Taste and adjust seasoning if needed.
  4. Gently fold in 1 1/2 cups halved cherry tomatoes and 8 ounces torn mozzarella pieces. The residual heat will slightly soften the cheese without melting it completely.
  5. Garnish with fresh basil leaves if desired and serve immediately.

Notes

Toast pine nuts lightly to enhance flavor. Add olive oil slowly when making pesto for a silky texture. Use fresh Parmesan cheese for best results. Reserve pasta water to loosen pesto sauce if needed. Fold tomatoes and mozzarella gently to keep texture intact. For vegan or gluten-free versions, substitute ingredients accordingly.

Nutrition

Keywords: pesto pasta, cherry tomatoes, mozzarella, fresh basil, easy pasta recipe, homemade pesto, quick dinner, vegetarian pasta

Find it online: https://emmastirs.com/fresh-pesto-pasta-with-cherry-tomatoes-and-mozzarella-easy-homemade-recipe/