Pasta in Red Pesto Sauce with Pine Nuts and Mozzarella
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 360 g spahetti or other pasta
- Salt water
- 50 ml oil
- 50 g pine nuts
- 100 g cocktail tomatoes, quartered
- 0.5 clove ½ garlic
- 1 small Glass pesto rosso
- 1 bag mozzarella minis
- some basil
- Parmesan (Grana Padano)
Print Recipe
Pin Recipe Instructions
- Cook the pasta in salted water. Roast the pine nuts and garlic with the oil in a non-stick pan on medium temperature. Put the quartered tomatoes in the pan and fry them briefly.
- Pour 1/2 glass of pesto rosso into the pan and let it boil briefly. Now add the drained mozzarella balls to the pan and season with salt and pepper.
- Drain the pasta, add it to the pan and bring it to the boil again. Garnish with plenty of basil and freshly grated Parmesan and serve with a delicious white bread.
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