JUMP TO RECIPE
I know what you’re thinking: “But it’s January and all I’m allowed to eat is salad!” Well, besides that being ridiculous because none of us can survive on salad alone, on this side of the world, January is also very cold. And cold weather equals comfort food around our house. So, whether you keep this Pesto Caprese Pasta recipe in your back pocket for when you are eating carbs again, or you go rogue and eat it now, it’s delicious no matter the season!
I’ve included my go-to recipe for basil pesto below if you’re looking to go the homemade route, but a good store-bought pesto is definitely a good alternative as well. Either way, you need this in your life!
Pesto Caprese Pasta Recipe
Servings: 4
Total Time: 15 minutes
8 ounces fettuccine
1/2 cup basil pesto (my recipe is below)
1 pint cherry tomatoes, halved
1 cup bocconcini (mini mozzarella balls), quartered
1/2 cup grated Parmesan cheese
Fresh basil, chopped (chiffonade)
In a large pot of boiling salted water, cook pasta according to package instructions, approx. 10-12 minutes.
Drain the pasta, but reserve 1/2 cup of the pasta water.
Return the pasta to the pan, then add the pesto, chopped tomatoes, and mozzarella. Season with pepper to taste and toss to coat the pasta.
Add half of the Parmesan cheese and toss again. If the pasta seems really dry, add a little bit of the pasta water until the pesto easily coats the pasta.
Serve pasta topped with the rest of the cheese and some freshly chopped basil, if you have it.
Cooking Note
If you want to make this and still keep your intake of wheat flour low, I suggest going with a lentil or quinoa pasta. It will still have some carbs, but you’ll be getting more protein and fiber along with some extra flavor.
Basil Pesto Recipe
Servings: 10 (Makes 2 cups)
Total Time: 10 minutes
3 cups basil leaves
1 cup Parmesan cheese
1/2 cup walnuts, chopped
3 garlic cloves
1 teaspoon salt
2 teaspoons black pepper
1 cup olive oil
Juice and zest from 1 lemon
Combine the basil, Parmesan, walnuts, garlic, salt, and pepper in the bowl of a food processor. Pulse a couple of times until the basil is chopped finely.
Add the olive oil, lemon juice, and lemon zest and pulse until a loose sauce forms. If you need to, add 1-2 tablespoons of water to loosen it up.
Cooking Note
This makes more pesto than you will need for the pasta above. To store the rest, place the pesto in a container with an air-tight lid, pour some additional olive oil on top, and press a piece of cling film on top to prevent it from browning. It will keep for 1 week in the fridge or up to 2 months in the freezer. You can also divide the pesto into an ice cube tray, pour some additional olive oil on top and freeze. This way, you can pop a couple of cubes of pesto out whenever you need some.
If you make and enjoy any of my recipes, please leave a comment below, and don’t forget to tag me in your pictures on Instagram (@bookishkitchen #thebookishkitchen)! I love seeing my followers recreating my recipes.
