Easy Mozzarella Pesto Pasta with Tomatoes

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In search of a new lunch to take to work? Or fancy a different midweek meal to try? This super easy mozzarella pesto pasta is delicious hot or cold! Make your own basil pesto, or use shop bought to make a quick pesto pasta, that is guaranteed to please! Keep reading to learn how…

How to make mozzarella pesto pasta

In this short, step by step video, you can see just how easy it is to make fresh pesto pasta at home! Alternatively, keep reading for plenty of tips, FAQs, and helpful info about the recipe, ingredients and timings.

Quick and easy pesto pasta

I first threw this mozzarella pesto pasta recipe together as a packed lunch. Me and my Gran took it with us when we visited Wimbledon during the championships. (Yep, the very same Gran made famous by her pickled beetroot and ham and cheese quiche recipes!)

We both loved it SO much, I thought I’d write up a recipe and share it with you too!

I have included a homemade pesto recipe, but you can just as easily use shop bought pesto for a quicker version.

Much like feta tomato pasta, this pesto pasta really is a quick and easy throw together sort of recipe. Taking hardly any time at all to prepare. And ideal for making ahead of time too.

Does mozzarella pair well with pesto?

Yes, mozzarella definitely pairs well with pesto! Pesto has very powerful flavours. The citrus zing from the lemon juice, fragrant basil, rich and salty parmesan, earthy pine nuts… The mellow creaminess of mozzarella perfectly balances out all those strong flavours.

Do you heat pesto before mixing it with pasta?

Personally I don’t heat up pesto before mixing it with pasta. I often make pesto pasta to eat cold, in which case there is no point heating it anyway.

But even if I want it warm, the residual heat from the pasta and the pan it was cooked in, is usually enough to warm it through.

Don’t add it to the pasta while it’s still over a heat source though. It can split, change to an unsightly colour, and actually lose some flavour.

Why is pesto expensive?

Pesto contains some fairly expensive ingredients. Good quality olive oil doesn’t come cheap. Nuts have always been quite costly, this includes pine nuts. And parmesan, due to it’s ageing process, is also a fairly pricey commodity.

If you’re looking to make this dish cheaper, I actually recommend buying the pesto instead. Unless you happen to have all the ingredients in your cupboard.

You can also change up the ingredients a little. Switch pine nuts for walnuts or pecans, and leave out the parmesan entirely.

Ingredients and substitutions

Confused about what ingredients to buy? Not sure about a substitution? Here’s what you need to know…

For the pesto

• Pine Nuts – Pine nuts can be tricky to source and very expensive. However, you can make pesto with different nuts, which may help to ease the cost. Try walnuts or pecans.
• Garlic – Use fresh, large garlic cloves where possible. Old dry garlic just won’t have the same impact.
• Parmesan – Using proper parmesan cheese will make a huge difference in flavour. Try not to use the cheaper ‘hard cheese’ versions if you can help it. Unless you’re making a vegetarian version. In which case, use a vegetarian hard cheese instead.
• Lemon – We only need the juice. I do recommend using freshly squeezed lemon juice instead of the bottled stuff though.
• Salt – Any salt will do, no need to be fancy here.
• Basil – Fresh basil leaves are an absolute must! Do not substitute for dried.
• Oil – Extra virgin olive oil is the dream here, but it’s also pricey. So use the best flavour oil you can afford.

For the pasta

• Pesto – You can make your own, or you can buy shop bought for a cheaper, quicker version. It really doesn’t matter. Mozzarella pesto pasta tastes amazing either way!
• Pasta – I like to use fusilli pasta, as the twist traps the sauce. But you can use whatever pasta you prefer, or have in your cupboard.
• Tomatoes – Good quality cherry tomatoes genuinely make a difference. If you can get them when in season, even better! For more tips, see how to store tomatoes.
• Mozzarella – You can use mozzarella pearls if you like. I prefer to get a larger ball, and tear it into pieces. Just make sure you drain it well and pat it dry first.

Recipe tips and troubleshooting

Here are a few tips you may find helpful when making mozzarella pesto pasta.

• Microwave your lemon for 10 seconds, and roll it along the kitchen side before juicing. You’ll get far more juice out of it!
• Don’t skip toasting the pine nuts. It adds a whole other dimension to the overall flavour!
• Don’t rinse your cooked pasta after you’ve drained it. Or the sauce won’t stick to it, it’ll slide straight off.
• Eating your mozzarella pesto pasta cold? Keep a hold of that pasta water. The sauce will thicken once cool, so you may need to add more to loosen it up again.
• Don’t need to use all your pesto? Save it and use it another day for one pot creamy pesto chicken.

Time management

Have limited time? Struggle with recipe timings? Or juggling around other things? Here’s some time managing info to make your life easier.

• You can toast the pine nuts up to 7 days ahead. (No longer though, as they go off quicker than un-toasted.) Allow them to cool completely before storing in an airtight container.
• You can make your pesto in advance. Place it into an airtight container, top with a thin layer of olive oil to prevent oxidation, and use within 1 week. Alternatively, you can freeze it and store for up to 6 months.
• When making your own pesto, this recipe will take around 35-40 mins to create.
• If using shop bought pesto, this recipe will take around 20-25 mins to make.
• Love this recipe? Don’t forget to add it to your Midweek Meals family favourites list, to save time in the future!

If you like this recipe…

…you might also like:

• Tuna salad pasta
• One pot vegetable pasta bake

Mozzarella Pesto Pasta with Tomatoes – Step by Step Picture Recipe

(For a printer friendly version, see the recipe card at the end of this post)

Use a vegetarian hard cheese in place of parmesan, for a vegetarian version of this recipe.

Ingredients

Here is what you will need to serve 2 as a main meal, or 3 for lunch.

For the pesto

This makes 225g / 250ml (1 Cup) of pesto

• 50g (3/8 Cup) Pine Nuts
• 1 small Garlic Clove, peeled
• 2 tbsp Lemon Juice
• 1/4 tsp Salt
• 30g (2 Cups) Fresh Basil Leaves
• 100ml (1/4 Cup + 1 tbsp) Olive Oil
• 45g (1/2 Cup) Parmesan, grated

For the pasta

• 150g (1 + 3/4 Cups) Dried Fusilli Pasta
• 100g (2/3 Cup) Cherry Tomatoes
• 240g (125g drained) (1 Cup) Mozzarella
• 225g (1 Cup) Pesto *

*you can make your own as above, or use shop bought. Oregano pesto also makes a delicious alternative!

Essential equipment

• Frying Pan
• Food Processor
• Large Saucepan
• Wooden Spoon or Spatula

Pesto instructions

To make the pesto, first heat a pan over a medium heat. Once hot, add the pine nuts (50g | 3/8 Cup) and dry fry for 2-3 mins until they’re golden brown. Shake the pan often to avoid burning. Allow to cool for a few minutes before moving onto the next step.

Next, add the toasted pine nuts and garlic (1 small clove, peeled) to a food processor. Pulse until it’s finely chopped.

Then add in the lemon juice (2 tbsp), salt (1/4 tsp) and basil (30g | 2 Cups), and blitz until it resembles a finely chopped paste.

Next, while the processor is on low, (and the lid is on – use the spout!) slowly pour in the olive oil (100ml | 1/4 Cup + 1 tbsp). Keep processing until it’s nicely combined.

Finally, add in the grated parmesan (45g | 1/2 Cup). And pulse until it comes together to make pesto. To make a smoother pesto, add a little more oil and continue to blend.

Pasta instructions

Cook the pasta (150g | 1 + 3/4 Cups) in a large saucepan of salted boiling water, according to the packet instructions.

Meanwhile, halve (or quarter) the cherry tomatoes (100g | 2/3 Cup). Drain the mozzarella (240g | 1 Cup) and tear it into large pieces.

When the pasta is cooked, drain the water – but save it in a cup for later.

If you’re making this to enjoy cold, allow the pasta and pasta water to cool before moving on. If you’re making it to enjoy now, continue straight on to the next step…

Add some of the pasta water into the pesto, and mix until smooth.

Then add the chopped tomatoes and pesto (225g | 1 Cup) into the pan with your cooked pasta. Mix well, to ensure everything is thoroughly coated.

Finally, gently toss through the torn mozzarella. Divide between plates (or airtight tubs if saving for later) and enjoy!

If eating cold later – you may like to keep hold of some of the pasta water. Mozzarella pesto pasta can thicken a lot once cooled. You may need some water to loosen it up again.

How to store mozzarella pesto pasta

If you’re making your easy pesto pasta for a later time, store it in an airtight container in the fridge. And consume within 3 days.

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Mozzarella Pesto Pasta with Tomatoes - Printable Recipe

Yield: 2

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

This easy mozzarella pesto pasta is delicious hot or cold! Make your own pesto or use shop bought, for this quick and tasty lunch or dinner.

Print

Ingredients

For the pesto

• 50g (3/8 Cup) Pine Nuts
• 1 small Garlic Clove, peeled
• 2 tbsp Lemon Juice
• 1/4 tsp Salt
• 30g (2 Cups) Fresh Basil Leaves
• 100ml (1/4 Cup + 1 tbsp) Olive Oil
• 45g (1/2 Cup) Parmesan, grated

For the pasta

• 150g (1 + 3/4 Cups) Dried Fusilli Pasta
• 100g (2/3 Cup) Cherry Tomatoes
• 240g (125g drained) (1 Cup) Mozzarella
• 225g (1 Cup) Pesto *

Essential Equipment

• Frying Pan
• Food Processor
• Large Saucepan
• Wooden Spoon or Spatula

Instructions

For the pesto

1. Place a frying pan over a medium heat. When hot, add the pine nuts. Dry fry for 2-3 mins until golden. Remove from the pan and allow to cool.
2. Add the toasted pine nuts and garlic to a food processor. Pulse until finely chopped.
3. Add the lemon juice, salt and basil to the processor. Blitz until a finely chopped paste.
4. With the lid on, and processor on low, slowly pour the olive oil through the spout. Continue to blitz until combined.
5. Finally, add the parmesan and blitz until it turns into a reasonably smooth, but thick pesto.

For the pasta

1. Cook the pasta in a large saucepan of salted boiling water (as per the packet instructions). Meanwhile, halve (or quarter) the cherry tomatoes. Drain the mozzarella, and tear it into large-ish pieces.
2. Drain the pasta, but reserve the water. If making to enjoy cold, allow the pasta and pasta water to cool completely before moving on.
3. Mix some of the pasta water into the pesto. It should be thinner and smooth.
4. Pour the pesto into the pasta, and add the chopped tomatoes. Mix well, until everything is coated in the pesto.
5. Lastly, add in the mozzarella and gently mix through.

Notes

This recipe makes 225g / 250ml / 1 Cup of pesto

If making to eat cold, store your mozzarella pesto pasta in airtight containers in the fridge, and consume within 3 days.

*You can make your own as above, or use shop bought

See the main post for a more detailed, step by step picture recipe.

Be sure to read the sections Ingredients and Substitutions, Recipe Tips and Troubleshooting and Time Management for lots of helpful information before you begin making this recipe. You can find them in the main body of this post.

Recommended Products

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Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 1337Total Fat: 159gSaturated Fat: 38gTrans Fat: 0gUnsaturated Fat: 108gCholesterol: 143mgSodium: 2071mgCarbohydrates: 64gFiber: 6gSugar: 5gProtein: 59g

Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

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