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Recipe Detail

Orecchiette with Cherry Tomatoes, Mozzarella & Basil Pesto

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Number of Servings:

Ingredients:

  1. 2 tablespoons - olive oil
  2. 1/2 - pound cherry tomatoes
  3. 2 tablespoons - basil pesto
  4. 1/2 - pound ciliegene mozzarella (goat cheese would be nice, too)
  5. 1/2 - pound orecchiette pasta
  6. - kosher salt
  7. - fresh basil
  8. - shaving of Parmigiano Reggiano
  9. - black pepper

Directions:

Bring a large pot of water to a boil. Add a pinch of kosher salt. Add pasta and cook until al dente, about 9 minutes. (Package instructions said 11 minutes but the pasta will continue cooking as its tossed with the other ingredients so it's best to undercook it a little bit.) Drin pasta. Do not rinse.

Heat olive oil in a large skillet over high heat. Add the cherry tomatoes and cook for 30 seconds. Add pasta and pesto. Cook 1 minute, stirring to coat pasta with the pesto. Add the mozzarella. Stir to incorporate. Add the fresh basil and remove from the heat.

Divide pasta among bowls and sprinkle each with some fresh shavings of Parmigiano. Crack the pepper over top and serve.


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