Caprese Pasta

I sound like a broken record: this week has been crazy. In my real life, I own a graphic design shop. It’s small — just me and the dog — but it’s successful and very busy right now. I haven’t had a day in the office all week long. It’s completely thrown off my regular schedule and has resulted in very little time to cook and blog. I’m thrilled the business is so busy right now (hey, we’re about to buy a house), but I could really use a few days off. Labor Day will be well deserved this year!

Last night, after a marathon six hour meeting, I had the energy to chop, boil and stir. So that’s what I did. I pulled my final portion of garlic scape pesto out of the freezer and let it defrost. After dicing a ball of mozzarella, halving some cherry tomatoes, slicing some basil and cooking some pasta, dinner was on the table. The tomatoes made the dish perfectly seasonal, while the garlic scape pesto gave the dish a nice brightness.

Cook pasta in lightly salted water. Once the pasta is close to al dente, cook halved cherry tomatoes over medium heat.

Caprese Pasta

After two minutes, add the cooked pasta and pesto to the pan. Reserve some pasta water and add it to the pan to help coat the pasta.

Caprese Pasta

Stir to coat the pasta. Add in cubed mozzarella and stir.

Caprese Pasta

Remove from the heat once the cheese begins to melt.

Caprese Pasta

Stir in fresh basil and season with fresh ground pepper.

Caprese Pasta

Serve topped with parmesan if desired.

Caprese Pasta

Caprese Pasta
Serves 3
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Prep Time
5 min
Cook Time
15 min
Prep Time
5 min
Cook Time
15 min
Ingredients
  1. 1/2 lb. orrechiette pasta
  2. 1 package grape tomatoes, halved
  3. 1 ball mozzarella, diced
  4. 3 tbsp garlic scape pesto
  5. 3 tbsp basil, thinly sliced
Instructions
  1. Cook pasta in lightly salted water. Once the pasta is close to al dente, cook halved cherry tomatoes over medium heat.
  2. After two minutes, add the cooked pasta and pesto to the pan. Reserve some pasta water and add it to the pan to help coat the pasta.
  3. Stir to coat the pasta. Add in cubed mozzarella and stir.
  4. Remove from the heat once the cheese begins to melt.
  5. Stir in fresh basil and season with fresh ground pepper.
  6. Serve topped with parmesan if desired.
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