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  • Writer's pictureAlex Nicoletti

Pasta Pesto

When I was little, my mom used to make the best "pasta pesto" recipe. It was so simple and delicious - pesto, pasta, pine nuts, and a heaping pile of parmesan. I recreated this recipe, and added in a few fresh tomatoes from the Farmer's Market and some fresh Mozzarella pearls.

Pesto pasta with mozzarella and parmesan



1/2 to 2/3 cup Pesto*

1 box of pasta of choice

Olive oil

Mozzarella pearls

1 container of grape tomatoes, halved

1 clove minced garlic

Fresh Basil to top

Pine nuts

Salt and pepper, to taste

*It's not a requirement, but I would highly suggest making fresh pesto for this recipe. It's super easy, and elevates the dish to another level. To do this, combine around 2 cups of basil, 2 tablespoons pine nuts, salt, pepper, 1 clove of garlic, and around 1/3 cup extra virgin olive oil in a food processor or blender. After blended, add in 1/2 cup of grated parmesan cheese.


  1. Make pesto (see above)

  2. Cook Pasta

  3. Sauté half of the tomatoes in a little bit of minced garlic and olive oil for 3-5 minutes.

  4. Remove pan from the heat.

  5. Add pasta to the pan with tomatoes and garlic.

  6. Add the pesto and mozzarella pearls, mix until combined.

  7. Top with the other half of uncooked tomatoes, fresh basil, pine nuts, and extra parmesan.

I hope you enjoy!



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