Pesto Caprese Pasta

Ingredients :

For the Pesto Sauce:

• 2 cups fresh basil leaves, packed
• 2 cloves garlic, peeled
• 1/4 cup pine nuts (can substitute with walnuts or almonds)
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup extra-virgin olive oil
• Salt and pepper to taste

For the Pasta:

• 12 ounces (about 340g) of pasta of your choice (spaghetti, linguine, penne, fusilli, or farfalle work well)

For the Caprese toppings:

• 8 ounces (about 225g) fresh mozzarella cheese, diced or torn into bite-sized pieces
• 1 pint (about 300g) cherry tomatoes, halved or quartered
• Fresh basil leaves, chopped, for garnish
• Grated Parmesan cheese, for garnish (optional)

“Pasta al pesto” is an Italian dish featuring pasta tossed with pesto sauce. Pesto is a sauce traditionally made with fresh basil leaves, garlic, pine nuts, Parmesan cheese, and olive oil, all blended together into a smooth paste. It’s a vibrant and flavorful sauce that adds a burst of freshness to pasta dishes.

Several types of pasta pair well with pesto, but some of the most popular choices include spaghetti, linguine, penne, fusilli, and farfalle. These pasta shapes are great for capturing and holding onto the pesto sauce, ensuring that each bite is packed with flavor.

To make pasta al pesto, follow these steps:

1. Cook your chosen pasta according to the package instructions until it reaches your desired level of doneness. Remember to salt the water generously for added flavor.
2. While the pasta is cooking, prepare the pesto sauce. In a food processor or blender, combine fresh basil leaves, garlic cloves, pine nuts, grated Parmesan cheese, and olive oil. Blend until smooth, adding more olive oil if needed to reach your desired consistency. Season with salt and pepper to taste.
3. Once the pasta is cooked, drain it well and return it to the pot.
4. Add the pesto sauce to the cooked pasta and toss until the pasta is evenly coated.
5. Serve the pasta al pesto hot, garnished with additional grated Parmesan cheese and fresh basil leaves if desired.

Pesto pasta is typically served hot, right after it’s been prepared. However, it can also be enjoyed cold as a refreshing pasta salad, especially during warmer months.

If you have leftover pesto pasta, you can absolutely store it in the fridge. Place it in an airtight container and refrigerate for up to 3-4 days. When ready to enjoy leftovers, you can either eat it cold straight from the fridge or gently reheat it in the microwave or on the stovetop until heated through.