Caprese Pesto Pasta
A fresh summer bowl of pesto pasta, tomato and mozzarella, inspired by the Caprese table.
Ingredients
- 350 g short pasta such as penne
- 120 g basil pesto
- 250 g cherry tomatoes, halved
- 200 g fresh mozzarella, torn
- 2 tbsp extra-virgin olive oil
- 1/2 lemon, juiced
- Salt and black pepper
- Fresh basil leaves
Method
- Cook pasta in well-salted water until al dente. Reserve 1/2 cup pasta water and drain.
- Toss hot pasta with pesto and enough pasta water to make a light coating.
- Fold in tomatoes, mozzarella, olive oil and lemon juice.
- Season with salt and pepper, then leave for 5 minutes so the tomatoes release a little juice.
- Finish with basil leaves and serve warm or at room temperature.
This recipe is part of The World Table, our flip-through recipe diary. Open the diary →
