Summer Pesto Pasta with Tomatoes and Mozzarella

By Candiss Shumate

A quick and vibrant summer pasta tossed with rich basil pesto, blistered cherry tomatoes, and creamy mozzarella pearls. This effortless dish comes together in under twenty minutes, making it perfect for a warm Friday evening.

Yield: 4 servings · Prep: 10 min · Total: 10 min

Ingredients

• 1/4 cup fresh basil leaves, torn
• 1 tablespoon salt
• 2 cloves garlic, minced
• 1 cup mozzarella pearls
• 1 tablespoon olive oil
• 2 cups cherry tomatoes, halved
• 1/2 cup prepared basil pesto
• 1/4 teaspoon black pepper
• 12 ounces campanelle or fusilli pasta

Steps

1. Bring a large pot of water to a boil. Add the tablespoon of salt and the pasta, then cook according to the package directions until al dente.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the halved cherry tomatoes and minced garlic, sautéing for about 3 to 4 minutes until the tomatoes just begin to soften and release their juices.
3. Ladle out and reserve 1/2 cup of the pasta cooking water, then drain the pasta thoroughly.
4. Add the hot pasta directly into the skillet with the tomatoes and garlic, and remove the skillet from the heat.
5. Pour the basil pesto over the pasta and gently toss to coat all ingredients evenly. If the pasta seems dry, splash in a few tablespoons of the reserved pasta water to loosen the sauce.
6. Fold in the mozzarella pearls so they warm slightly from the residual heat without melting entirely.
7. Season the pasta with black pepper and additional salt to taste. Garnish with the torn fresh basil leaves and serve immediately.