Simple Summer Pesto Pasta
There’s nothing better than going to my deck garden and plucking fresh ingredients and taking them inside to
snack on, cook with. Okay maybe if my garden was in the Northern country side of Italy but anyhoo you get the idea. My smaller tomato plants are starting to burst at the seams. Every day, little man goes out and plucks a handful of red headed beauties and brings them inside, hands them to me and asks what are we going to make with them today? Sauce? Salad with white cheese (that’s code for Caprese Salad)? Nope. Today we make noodles (aka pasta). Don’t you love kid speak?
If you have 10 minutes you can make this simple. refreshing perfect for summer plate of pasta. Okay bowl, I always use a bowl for pasta, I can’t bring myself to eat it on a plate, it goes everywhere. Not for me, pass me a bowl please. You’re going to cook the pasta just shy of al-dente. Don’t worry you won’t crack a tooth or anything like that, it will finish cooking in the pan. Any short pasta will do really, we used pipette today, which reminds me of plumbing (pipes and all that jazz.), They’re the perfect shape for hiding copious amounts of the PESTO sauce inside the pasta so it bursts in your mouth when you bite into it.
I don’t know about you but that makes me happy happy happy.
- 1 pound pipette pasta
- kosher salt
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic - minced
- 6 ounces Roma or cherry tomatoes - halved
- 1/4 cup Pesto
- 6-8 fresh mozzarella medallions (or small balls)
- 1-2 tablespoons toasted pine nuts
- 4-6 fresh basil leaves
- Place generously salted pot of water onto boil. When boiling, add pasta and cook just shy of al-dente. Reserve 1/2 cup pasta water prior to draining. Drain.
- Into a large saute pan add oil and garlic. Heat over medium heat. Add tomatoes, season with salt and cook for one minute. Add pesto, reserved pasta water and pasta. Mix to combine. Add mozzarella.
- Garnish with pine nuts and basil.