Thursday, 8 September 2016

Friday Recipe: Pesto Pasta With Mozzarella

The perfect Italian - hot, tasty and good to look at

The definition of hot? In my house it's Italian, tasty and good to look at. But that's enough about my celebrity chef husband. We're talking about his food for our Friday Recipe today! That's why his more-ish dish is a firm family favourite. Quick to rustle up, it's colourful and absolutely delicious. Just watch out for the exploding tomatoes!

Prep time 10 mins  Cooking time 20 mins
Serves 4

2 litres salted water
500g fusilli pasta
2 tbsp extra-virgin olive oil
250g cherry tomatoes, halved
1 garlic clove, finely chopped
3 tbsp pesto
250g mozzarella balls, drained and broken
Basil, a handful
150g Parmesan, grated

Bring water to the boil in a medium-size pan over high heat. Add the pasta and cook until al dente according to the packet instructions.

Meanwhile, heat oil in medium-size frying pan over medium heat. Add cherry tomatoes and garlic. Stir until tomatoes are soft and have a chunky sauce-like consistency. Lower heat to simmer.

Once pasta is cooked, drain, reserving 100ml of the water. Add pasta to the tomato sauce and toss to combine.

Add the reserved water, pesto and mozzarella. Stir well and as soon as the sauce is reduced, remove from the heat. Garnish with basil and Parmesan and serve immediately. Enjoy!

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