Pesto Caprese penne pasta is a delightful dish that’s perfect for any family meal. It’s colorful, fresh, and full of vibrant flavors that will bring a smile to everyone at the table. Plus, it’s simple to prepare and can be made in under 30 minutes. This is a wonderful option for busy weekdays or relaxed weekends alike.
What Makes This Recipe Special
This pasta dish shines for several reasons. It’s incredibly easy to put together, making it perfect for beginner cooks. The balance of creamy mozzarella, sweet cherry tomatoes, and aromatic basil creates a symphony of flavors. You’ll find that the vibrant green pesto brings everything together beautifully. It’s also a versatile dish that everyone in the family can enjoy!
How to Make Pesto Caprese Penne
Making this dish is straightforward and fun! You’ll be cooking the pasta and whipping up homemade pesto while everything comes together. It requires minimal prep and everyday ingredients easily found in your pantry. A little stirring and mixing is all it takes to create a comforting meal that’s sure to be a hit.
What You Need
Ingredients for Pesto Caprese Penne
- 1 pound penne pasta: Penne is the classic choice for a reason. Its tubular shape and ridged exterior (penne rigate) are perfect for capturing the thick, luscious pesto sauce, ensuring you get a flavorful coating in every single bite.
- 1 cup cherry tomatoes (or grape tomatoes), halved: These little jewels provide bursts of sweetness and a slight acidity that cuts through the richness of the pesto and cheese. Halving them makes them the perfect bite-size and allows their juices to mingle with the sauce.
- 8 ounces mozzarella perline: “Perline” means “little pearls” in Italian, and that’s exactly what they are. These tiny, fresh mozzarella balls are ideal because they distribute evenly throughout the pasta without creating one giant, stringy clump. They soften just enough from the heat of the pasta to become creamy and delightful.
- 1 1/4 cup basil pesto: While you can use a high-quality store-bought pesto in a pinch, the homemade version listed below is what elevates this dish from good to unforgettable. The freshness is unparalleled.
- 1/4 cup fresh basil leaves, thinly sliced: This isn’t just a garnish. Tossing fresh, chiffonaded basil into the finished pasta adds a final, aromatic punch of bright, peppery flavor that complements the pesto sauce beautifully.
- 2 cups fresh basil leaves: This is the heart and soul of your pesto. Use the freshest, most vibrant green basil you can find. The leaves should be perky and highly aromatic. Sweet Genovese basil is the traditional and ideal choice.
- 1 cup fresh parsley (or spinach, or kale): While not strictly traditional, adding parsley or a leafy green like spinach serves two purposes. It adds a layer of earthy, peppery flavor (with parsley) or a mild, nutrient-rich bulk (with spinach). More importantly, it helps the pesto maintain its brilliant green color, preventing the oxidation that can sometimes turn basil pesto a duller shade.
- 1/3 cup extra virgin olive oil: Use a good quality extra virgin olive oil. Its fruity, slightly peppery notes are a key flavor component, not just a liquid for blending. It emulsifies the sauce, giving it a smooth, creamy consistency.
- 1/3 cup freshly grated Parmesan cheese: Please, for the love of pasta, grate your own! Pre-grated cheese contains anti-caking agents that can create a gritty texture. A wedge of real Parmigiano-Reggiano will lend a salty, nutty, and complex umami flavor that is essential to authentic pesto.
- 1/2 cup pine nuts: Toasting the pine nuts is a non-negotiable step. It takes only a few minutes but awakens their oils, deepening their flavor from mildly sweet to rich and nutty. This adds an incredible depth and a slightly crunchy texture to the pesto.
- 1 lemon: You’ll be using the juice of the lemon. This is the secret ingredient for brightness. The acidity cuts through the richness of the oil, cheese, and nuts, lifting all the flavors and keeping the pesto tasting fresh and vibrant.
- 3 cloves garlic: Garlic provides the pungent, spicy backbone of the pesto. Adjust the amount based on your personal preference and the size of your cloves. For a milder flavor, you can briefly blanch the cloves before processing.
- 1/2 teaspoon crushed red pepper flakes: This adds a subtle, gentle warmth to the background of the sauce. It shouldn’t make the pesto “spicy,” but rather provide a pleasant tingle that balances the other flavors.
- 1 teaspoon salt: Essential for bringing all the flavors together. Use a good sea salt or kosher salt. Remember to taste and adjust at the end, as the Parmesan cheese also adds saltiness.
Directions
Step 1: Cook the Pasta to Perfection
Bring a large pot of water to a rolling boil. Don’t be shy with the pot size; pasta needs room to move around to cook evenly. Once boiling, generously salt the water. The rule of thumb is that it should taste like the sea. This step is crucial as it seasons the pasta from the inside out. Add the penne pasta and give it a good stir to prevent it from sticking. Cook according to the package directions, but start checking for doneness a minute or two before the suggested time. Aim for “al dente,” meaning tender yet slightly chewy. Before draining, carefully reserve at least 1 cup of the starchy pasta water. Drain the pasta in a colander and set it aside.
Step 2: Prepare the Vibrant Homemade Pesto
While the pasta is cooking, you can make your pesto. First, toast the pine nuts in a small, dry skillet over medium-low heat. Watch them closely and toss or stir frequently. You want them lightly golden brown and fragrant, which should take about 3-5 minutes.
Next, in the food processor, add the basil leaves, parsley (or spinach), toasted pine nuts, grated Parmesan, garlic, lemon juice, red pepper flakes, and salt. Pulse a few times into a coarse paste. With the processor running on low, slowly pour in the olive oil until the pesto reaches your desired consistency. Scrape the sides if needed, and taste to adjust seasoning.
Step 3: Assemble Your Pesto Caprese Penne
Now it’s time to bring everything together. Slice the cherry tomatoes in half and thinly slice the fresh basil leaves. Return the drained pasta to the large pot or transfer it to a serving bowl. Add the homemade pesto, halved cherry tomatoes, mozzarella pearls, and sliced basil. Toss gently to combine, making sure every piece of pasta is coated in pesto.
If the sauce feels too thick, add a splash of the reserved pasta water and toss again until it reaches your desired creamy consistency. Serve immediately while the pasta is warm and the mozzarella is just beginning to soften.
How to Serve Pesto Caprese Penne
This pasta dish is best enjoyed warm, but it also makes a delightful cold salad for summer picnics. Pair it with a simple green salad or garlic bread for a complete meal. It’s perfect for family gatherings, and you can top it with more Parmesan or freshly cracked pepper if desired.
How to Store Pesto Caprese Penne
If you have leftovers, store them in an airtight container in the fridge for up to three days. Reheat in the microwave, adding a splash of water if necessary to loosen the sauce. You can also freeze the pesto separately to use later, but remember that the freshness of the ingredients is best enjoyed shortly after cooking!
Recipe Tips
- Always taste the pasta water before adding more salt to the dish.
- Fresh ingredients make a noticeable difference in flavor, so choose high-quality items.
- For creamier leftovers, add a touch more pesto or olive oil when reheating.
- You can adjust the garlic in the pesto to suit your taste; peel and roast it for a milder flavor.
- Feel free to mix in other veggies like spinach or zucchini for diverse textures.
Variations & Swaps
- Add protein: Toss in grilled chicken or shrimp for a heartier meal.
- Use different greens: Try using arugula or kale in the pesto for a different flavor twist.
- Swap the cheese: For a dairy-free version, use nutritional yeast instead of Parmesan.
- Add a nut swap: If you’re allergic to pine nuts, walnuts or cashews work well in the pesto, too.
- Make it spicy: Add a pinch of chili powder or more red pepper flakes for extra heat.
FAQs
Can I make the pesto ahead of time?
Absolutely! You can prepare the pesto and store it in an airtight container in the fridge for up to a week. Just drizzle a little olive oil on top to prevent browning.
Can I freeze the pesto?
Yes, pesto freezes beautifully! Pour it into ice cube trays, freeze, and then transfer to a freezer bag for easy portioning later.
How can I reheat the pasta?
Reheat leftovers in the microwave or on the stove over low heat. Add a splash of water or more pesto to prevent it from drying out.
What can I substitute for the pine nuts?
You can use any nut you enjoy! Walnuts, almonds, or even sunflower seeds can create a delicious pesto.
What should I serve with this dish?
A simple green salad or garlic bread pairs nicely. You can also enjoy it as a light standalone meal!
Pesto Caprese Penne
Ingredients
Main Ingredients
- 1 pound penne pasta Classic choice for a reason; captures the pesto well.
- 1 cup cherry tomatoes, halved Provides sweetness and slight acidity.
- 8 ounces mozzarella perline Tiny mozzarella balls ideal for even distribution.
Homemade Pesto Ingredients
- 1 1/4 cup basil pesto Homemade for the best flavor.
- 2 cups fresh basil leaves Use vibrant green basil.
- 1 cup fresh parsley (or spinach, or kale) Adds earthy flavor and maintains color.
- 1/3 cup extra virgin olive oil Key flavor component, not just for blending.
- 1/3 cup freshly grated Parmesan cheese Grate your own for best texture.
- 1/2 cup pine nuts Toast to enhance flavor.
- 1 lemon juiced Provides brightness.
- 3 cloves garlic Adjust amount to your taste.
- 1/2 teaspoon crushed red pepper flakes Adds warm background heat.
- 1 teaspoon salt Essential for flavor balance.
Instructions
Cook the Pasta to Perfection
- Bring a large pot of water to a rolling boil and salt it generously.
- Add the penne pasta and cook according to package directions until al dente.
- Reserve at least 1 cup of the starchy pasta water before draining.
- Drain the pasta and set aside.
Prepare the Vibrant Homemade Pesto
- Toast the pine nuts in a dry skillet over medium-low heat until lightly golden brown.
- In a food processor, combine basil leaves, parsley, pine nuts, grated Parmesan, garlic, lemon juice, red pepper flakes, and salt. Pulse into a coarse paste.
- With the mixer running, slowly pour in the olive oil and blend until desired consistency is reached. Adjust seasoning as needed.
Assemble Your Pesto Caprese Penne
- Mix the drained pasta with the homemade pesto, halved cherry tomatoes, mozzarella pearls, and sliced basil.
- Add reserved pasta water if needed to reach a creamy consistency and serve warm.
