What is summer if not caprese pasta? Well, I take that back; there’s truly so many things to summer. But caprese is still perfect for it!! WE LOVE THE CAPRSEE COMBINATIONS OF FLAVOR. For that reason, it can and should be put with noodles as well. Furthermore, there is parmesan, which I think is a fine thing to do.
CAPRESE PASTA
Serves 2
1/2 pound pasta shells, cooked al dente
1 pint grape tomatoes, halved
1/2 pound mozzarella
1/2 cup my favorite pesto
Basil
Olive oil
Shredded parmesan
Salt & pepper
Heat olive oil in a skillet on medium-high heat. Add tomatoes and cook for about 2 minutes.
Mix in strained pasta and pesto. Cook for another 2-3 minutes. Add mozzarella and basil and combine throughout. Remove pan from heat. Top with parmesan and salt & pepper.
- ½ pound pasta shells, cooked al dente
- 1 pint grape tomatoes, halved
- ½ pound mozzarella
- ½ cup pesto
- Basil
- Olive oil
- Shredded parmesan
- Salt & pepper
- Heat olive oil in a skillet on medium-high heat.
- Add tomatoes and cook for about 2 minutes.
- Mix in strained pasta and pesto. Cook for another 2-3 minutes.
- Add mozzarella and basil and combine throughout.
- Remove pan from heat. Top with parmesan and salt & pepper.