Ingredients:

  • 1 (16 oz) package fusilli pasta
  • 1 C fresh basil leaves
  • 1/4 C + 3 Tbsp parmesan or romano cheese – grated – divided
  • 1/4 C pine nuts – toasted – optional
  • 2 cloves garlic
  • 1/4 C olive oil
  • 1 pint cherry tomatoes – halved
  • 4 ounces fresh mozzarella cheese, cut into strips
  • salt and pepper – to taste

Directions:

  1. Cook pasta al dente, according to package directions
  2. Place basil, 1/4C parmesan or romano cheese, pine nuts and garlic into a blender or food processor; cover and chop to a coarse paste
  3. Add the olive oil in a slow, steady stream
  4. Continue processing until a soft paste has formed – set pesto aside
  5. In large bowl, combine the cooked pasta, tomatoes, 3 Tbsp parmesan or romano cheese, fresh mozzarell and pesto
  6. Season with salt and pepper
  7. Cover bowl and refrigerate for at least an hour before serving
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