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How to make pesto pasta?
I love how FRESH tasting this dish is. It’s made with a quick pesto and tossed over hot pasta with some quickly heated tomatoes. This dish can also be served cold if you are looking for a new pasta salad recipe. It sure is a crowd pleaser! I just love fresh basil and apparently, it likes me too, it’s one of the only things I can seem to grow. I don’t really have a green thumb, but I can grow herbs. I’m sure the extreme heat we get here is just one of the culprits I face when trying to grow things, even plants that are ok in full sun don’t do well here! But I can manage basil.
- If you don’t happen to have a plant growing just pick some up in the grocery section of your store.
- If you can’t locate fresh basil or would rather use purchased pesto, there are so many options.
- I prefer the taste of refrigerated pesto, you can typically locate it where fresh refrigerated pasta is located in the grocery store.
I made this pesto with walnuts, although it’s usually made with pine nuts, I don’t’ always have them on hand and I love walnuts and often have plenty of them. I used fresh mozzarella balls, they soften and melt when the pasta is hot. If you are making this for a cold pasta salad, you can use fresh mozzarella or cut up some string cheese sticks for a similar shape so they get evenly distributed over the pasta. I start by adding 1/2 a batch of this pesto to the pasta, then add more if needed. If you have any leftover place it in a glass jar and put it in the fridge for a couple days. Add some olive oil to the top of the pesto sauce so it doesn’t turn brown. Slather it on toasted bread and enjoy!
Pesto Sauce with Walnuts
- 1 cup basil
- 1/4 cup Romano Cheese (or Parmesan)
- 1/2 cup chopped walnuts
- 1 teaspoon minced garlic
- 1/4 cup olive oil
- 1/4 teaspoon coarse kosher salt (if desired)
- In a glass with an immersion blender or food processor add basil, cheese, walnuts, and garlic start blending and drizzle in olive oil.
- Taste then add salt if desired.
Pesto Tomato Mozzarella Pasta
- 1 pound bow tie pasta (cooked to package directions and rinsed)
- 1 1/2 cups sliced grape tomatoes
- 1 8 oz. fresh mini mozzarella balls
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1 teaspoon dry oregano
- salt and pepper to taste
- In a saucepan heat, oil and garlic with tomatoes until the tomatoes begin to blister stir in oregano.
- In a large bowl toss the pasta with 1/2 the pesto recipe, then add in tomatoes.
- Add more pesto if desired and salt and pepper. Mix well.
- Add in mozzarella and serve hot.
- In a large bowl mix rinsed cold pasta with 1/2 the portion of the pesto recipe.
- Add in sliced tomatoes, mozzarella cheese (or sliced cheese sticks)
- Add more pesto if desired and salt and pepper to taste.
- Chill in the fridge for an hour.
How to Cook Pasta with tomatoes and mozzarella?
I love how FRESH tasting this dish is. It’s made with a quick pesto and tossed over hot pasta with some quickly heated tomatoes. This dish can also be served cold if you are looking for a new pasta salad recipe. It sure is a crowd pleaser! I just love fresh basil and apparently, it likes me too, it’s one of the only things I can seem to grow. I don’t really have a green thumb, but I can grow herbs. I’m sure the extreme heat we get here is just one of the culprits I face when trying to grow things, even plants that are ok in full sun don’t do well here! But I can manage basil.
- If you don’t happen to have a plant growing just pick some up in the grocery section of your store.
- If you can’t locate fresh basil or would rather use purchased pesto, there are so many options.
- I prefer the taste of refrigerated pesto, you can typically locate it where fresh refrigerated pasta is located in the grocery store.
I made this pesto with walnuts, although it’s usually made with pine nuts, I don’t’ always have them on hand and I love walnuts and often have plenty of them. I used fresh mozzarella balls, they soften and melt when the pasta is hot. If you are making this for a cold pasta salad, you can use fresh mozzarella or cut up some string cheese sticks for a similar shape so they get evenly distributed over the pasta. I start by adding 1/2 a batch of this pesto to the pasta, then add more if needed. If you have any leftover place it in a glass jar and put it in the fridge for a couple days. Add some olive oil to the top of the pesto sauce so it doesn’t turn brown. Slather it on toasted bread and enjoy! Pesto Sauce with Walnuts
- 1 cup basil
- 1/4 cup Romano Cheese (or Parmesan)
- 1/2 cup chopped walnuts
- 1 teaspoon minced garlic
- 1/4 cup olive oil
- 1/4 teaspoon coarse kosher salt (if desired)
- In a glass with an immersion blender or food processor add basil, cheese, walnuts, and garlic start blending and drizzle in olive oil.
- Taste then add salt if desired.
Pesto Tomato Mozzarella Pasta
- 1 pound bow tie pasta (cooked to package directions and rinsed)
- 1 1/2 cups sliced grape tomatoes
- 1 8 oz. fresh mini mozzarella balls
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1 teaspoon dry oregano
- salt and pepper to taste
- In a saucepan heat, oil and garlic with tomatoes until the tomatoes begin to blister stir in oregano.
- In a large bowl toss the pasta with 1/2 the pesto recipe, then add in tomatoes.
- Add more pesto if desired and salt and pepper. Mix well.
- Add in mozzarella and serve hot.
- In a large bowl mix rinsed cold pasta with 1/2 the portion of the pesto recipe.
- Add in sliced tomatoes, mozzarella cheese (or sliced cheese sticks)
- Add more pesto if desired and salt and pepper to taste.
- Chill in the fridge for an hour.
What is in a tomato pesto tomato mozzarella pasta?
Pesto Tomato Mozzarella Pasta. Ingredients.1 pound bow tie pasta (cooked to package directions and rinsed) 1½ cups sliced grape tomatoes.1 8 oz. fresh mini mozzarella balls.1 tablespoon olive oil.1 teaspoon minced garlic.1 teaspoon dry oregano.
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How do you make pesto sauce with tomatoes?
I love how FRESH tasting this dish is. It’s made with a quick pesto and tossed over hot pasta with some quickly heated tomatoes. This dish can also be served cold if you are looking for a new pasta salad recipe. It sure is a crowd pleaser! I just love fresh basil and apparently, it likes me too, it’s one of the only things I can seem to grow. I don’t really have a green thumb, but I can grow herbs. I’m sure the extreme heat we get here is just one of the culprits I face when trying to grow things, even plants that are ok in full sun don’t do well here! But I can manage basil.
- If you don’t happen to have a plant growing just pick some up in the grocery section of your store.
- If you can’t locate fresh basil or would rather use purchased pesto, there are so many options.
- I prefer the taste of refrigerated pesto, you can typically locate it where fresh refrigerated pasta is located in the grocery store.
I made this pesto with walnuts, although it’s usually made with pine nuts, I don’t’ always have them on hand and I love walnuts and often have plenty of them. I used fresh mozzarella balls, they soften and melt when the pasta is hot. If you are making this for a cold pasta salad, you can use fresh mozzarella or cut up some string cheese sticks for a similar shape so they get evenly distributed over the pasta. I start by adding 1/2 a batch of this pesto to the pasta, then add more if needed. If you have any leftover place it in a glass jar and put it in the fridge for a couple days. Add some olive oil to the top of the pesto sauce so it doesn’t turn brown. Slather it on toasted bread and enjoy! Pesto Sauce with Walnuts
- 1 cup basil
- 1/4 cup Romano Cheese (or Parmesan)
- 1/2 cup chopped walnuts
- 1 teaspoon minced garlic
- 1/4 cup olive oil
- 1/4 teaspoon coarse kosher salt (if desired)
- In a glass with an immersion blender or food processor add basil, cheese, walnuts, and garlic start blending and drizzle in olive oil.
- Taste then add salt if desired.
Pesto Tomato Mozzarella Pasta
- 1 pound bow tie pasta (cooked to package directions and rinsed)
- 1 1/2 cups sliced grape tomatoes
- 1 8 oz. fresh mini mozzarella balls
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1 teaspoon dry oregano
- salt and pepper to taste
- In a saucepan heat, oil and garlic with tomatoes until the tomatoes begin to blister stir in oregano.
- In a large bowl toss the pasta with 1/2 the pesto recipe, then add in tomatoes.
- Add more pesto if desired and salt and pepper. Mix well.
- Add in mozzarella and serve hot.
- In a large bowl mix rinsed cold pasta with 1/2 the portion of the pesto recipe.
- Add in sliced tomatoes, mozzarella cheese (or sliced cheese sticks)
- Add more pesto if desired and salt and pepper to taste.
- Chill in the fridge for an hour.