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Pesto Caprese Pasta Recipe
Fresh and bright, velvety pesto sauce, creamy mozzarella, sauteed cherry tomatoes bursting with sweetness, and al dente pasta come together in this gorgeous, summery pesto caprese pasta. This dish is bursting with big, fresh flavor - yet is so quick and so simple to throw together!
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 6 servings
Calories: 457 kcal
Course:
Dinner
Cuisine:
Italian
Ingredients
Caprese Pasta
- 8 8 ounces pasta shells
- 2 2 teaspoons olive oil
- 2 2 pints cherry tomatoes
- 1 1 ball mozzarella torn into pieces
- grated Parmesan cheese to serve
Lemon Pesto
- 1 1 cup basil leaves packed
- ½ ½ cup toasted nuts see notes
- ½ ½ cup grated Parmesan cheese See notes
- ½ ½ cup olive oil
- ½ ½ cup water
- ¼ ¼ cup parsley
- 2 2 cloves garlic
- Juice of 2 lemons
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.
Cup of Yum
Notes
- While pine nuts are classic in pesto, other nuts work great. We like a combination of almonds and walnuts the best. Pecans and cashews work great, too. To toast the nuts, place them on a baking sheet in the oven at 350 degrees Fahrenheit for 6-7 minutes, or until they are fragrant.
Nutrition Information
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
Monounsaturated Fat
18g
Cholesterol
10mg
(3%)
Sodium
168mg
(7%)
Potassium
556mg
(16%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
1273IU
(25%)
Vitamin C
46mg
(51%)
Calcium
162mg
(16%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 457
% 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.