A jar of good pesto and a pound of pasta can become a real dinner with three small moves. Do not just stir pesto into hot pasta and call it done — this is better than that.
What You Need
Serves
4
- 1 lb short pasta, rigatoni or penne
- 2/3 cup basil pesto, good quality
- 1 pint cherry tomatoes, halved
- 1 ball fresh mozzarella, torn
- 1/4 cup grated parmesan
How to Make It
- 1
Cook pasta to al dente in heavily salted water. Reserve 1 cup pasta water before draining.
- 2
Return pasta to the pot off heat. Add pesto and 1/4 cup pasta water, tossing until every piece is coated in green.
- 3
Fold in tomatoes and torn mozzarella so the cheese just starts to soften from residual heat. Plate, shower with parmesan, finish with black pepper.
