Pesto Caprese Penne
A delightful and colorful dish combining creamy mozzarella, sweet cherry tomatoes, and vibrant basil pesto, perfect for family meals.
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.
Notes
Best enjoyed warm or as a cold pasta salad. Pair with a simple green salad or garlic bread. Store leftovers in the fridge for up to three days.