Pesto Caprese Pasta Recipe
User Reviews
5
Pesto Caprese Pasta Recipe
Description
Pesto Caprese Pasta Recipe features tender cooked pasta shells tossed with a lemon-infused pesto sauce. The pesto is made by blending fresh basil, toasted nuts, Parmesan, garlic, olive oil, water, parsley, and fresh lemon juice, giving it a vibrant and zesty character. Meanwhile, cherry tomatoes are sautéed quickly in olive oil, slightly caramelizing to soften and intensify their natural sweetness.
After cooking the pasta to al dente, it is combined with the pesto, sautéed tomatoes, and torn mozzarella pieces, which melt slightly from the heat of the pasta. The mix is loosened with reserved pasta water as needed to create a saucy coating. The dish is finished with freshly grated Parmesan cheese to add a nutty, salty finish and enhance the overall flavor. The combination of fresh herbs, roasted tomatoes, and creamy cheese makes this pasta a lively and textured dish.
This pasta works well as a satisfying main course, especially during spring and summer when fresh basil and tomatoes are at their peak. It pairs nicely with a simple green salad or crusty bread.
As noted, pine nuts are traditional in pesto, but this recipe allows the use of alternatives like toasted almonds, walnuts, pecans, or cashews. Toasting nuts in the oven brings out their flavor and adds to the richness of the pesto. The fresh lemon juice brightens the sauce, balancing the richness of the cheese and oil.
Ingredients
Caprese Pasta
- 8 ounces pasta shells
- 2 teaspoons olive oil
- 2 pints cherry tomato
- 1 ball mozzarella cheese torn into pieces
- Parmesan Cheese to serve, grated
Lemon Pesto
- 1 cup basil packed, leaves
- ½ cup nut see notes, toasted
- ½ cup Parmesan Cheese See notes, grated
- ½ cup olive oil
- ½ cup water
- ¼ cup parsley
- 2 cloves garlic
- lemon juice of 2
Instructions
- Put a large pot of salted water on to boil. When it comes to a boil, add the shells, stirring as you pour them into the pot. Cook the pasta according to the package directions - usually 7-9 minutes. Reserve 1 cup of the pasta water and then drain the pasta through a colander.
- While the water is heating, prepare the pesto. Place all the pesto ingredients into your blender and blend on high until smooth.
- Heat the oil in a large saute pan over medium-high heat. Add the cherry tomatoes and quickly toss to coat them in the oil. Let them cook undisturbed for 2 minutes and then shake the pan and cook them for 2 minutes more. Remove the pan from the heat.
- Add the cooked pasta, the pesto, and the mozzarella to the pan with the tomatoes and stir together. If needed, add a splash of the pasta water to loosen the sauce - only add as much as you need to make the pasta saucy. Serve the pasta topped with a little freshly grated parmesan cheese.
Notes
- Use nuts such as almonds, walnuts, pecans, or cashews in place of pine nuts as preferred.
- Toast nuts at 350°F for 6-7 minutes on a baking sheet until fragrant to enhance their flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 457 kcal
% Daily Value*
| Serving | 1 serving = ⅙ of the recipe | |
| Calories | 457kcal | 23% |
| Carbohydrates | 40g | 13% |
| Protein | 13g | 26% |
| Fat | 28g | 43% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 18g | 90% |
| Cholesterol | 10mg | 3% |
| Sodium | 168mg | 7% |
| Potassium | 556mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1273IU | 25% |
| Vitamin C | 46mg | 51% |
| Calcium | 162mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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