Pesto Pasta with Blistered Tomatoes and Mozzarella

Why You’ll Love This Recipe

• Fresh, bright basil pesto clings to every curve of the pasta for maximum flavor.
• Blistered cherry tomatoes add juicy sweetness and a hint of char.
• Creamy mozzarella pearls and nutty Parmesan make it extra satisfying.
• Ready in 30 minutes—perfect for a relaxed lunch or easy weeknight dinner.

Grocery List

• Produce: Fresh basil, cherry tomatoes, garlic, lemon
• Dairy: Mozzarella pearls, Parmesan cheese
• Pantry: Short pasta (fusilli/gemelli), pine nuts, extra-virgin olive oil, kosher salt, fine sea salt, black pepper, red pepper flakes (optional)

Full Ingredients

Pesto

• 3 packed cups (75 g) fresh basil leaves
• 1/4 cup (35 g) pine nuts, toasted
• 3/4 cup (60 g) finely grated Parmesan cheese
• 2 medium garlic cloves
• 1 tbsp (15 ml) fresh lemon juice
• 1/2 cup (120 ml) extra-virgin olive oil
• 3/4 tsp fine sea salt
• 1/4 tsp freshly ground black pepper

Pasta and Toppings

• 12 oz (340 g) short pasta (fusilli, gemelli, or orecchiette)
• 1 tbsp kosher salt (or 2 tsp fine sea salt) for boiling pasta
• 2 cups (300 g) cherry tomatoes, left whole
• 1 tbsp (15 ml) extra-virgin olive oil (for blistering tomatoes)
• 8 oz (225 g) mozzarella pearls, drained and torn in halves
• 2 tbsp (18 g) toasted pine nuts, for finishing
• 1/4 cup (20 g) finely grated Parmesan, for serving
• Pinch red pepper flakes (optional)
• Small basil leaves, for garnish (optional)

Step-by-Step Instructions

Step 1: Toast the pine nuts

Place a small, dry skillet over medium heat. Add the pine nuts and toast, shaking the pan occasionally, until golden and fragrant, 3–4 minutes. Immediately transfer to a plate to cool so they do not overbrown. Measure 1/4 cup (35 g) for the pesto and reserve 2 tbsp (18 g) for garnish.

Step 2: Make the basil pesto

In a food processor, combine basil, 1/4 cup toasted pine nuts, 3/4 cup Parmesan, garlic, lemon juice, 3/4 tsp fine salt, and 1/4 tsp black pepper. Pulse until finely chopped. With the machine running, stream in 1/2 cup olive oil until the pesto is smooth but still slightly textured. Taste and adjust salt or lemon to brighten. Set aside.

Step 3: Blister the cherry tomatoes

Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the cherry tomatoes and a pinch of salt. Cook undisturbed for 2 minutes to blister, then shake the pan and continue cooking 2–4 minutes, until skins are charred in spots and tomatoes are just beginning to burst and jammy. Add a pinch of red pepper flakes if you like heat. Remove from heat.

Step 4: Cook the pasta

Bring 3 quarts (3 liters) of water to a rolling boil (212°F/100°C). Stir in 1 tbsp kosher salt (or 2 tsp fine sea salt), then add the pasta. Cook until al dente, following package time guidelines (typically 8–11 minutes). Reserve 3/4 cup of the starchy pasta water, then drain the pasta well.

Step 5: Emulsify pesto and pasta

Return the drained pasta to the warm pot or a large mixing bowl (off the heat). Add 3/4 cup of the pesto and 1/2 cup reserved pasta water. Toss vigorously for 30–60 seconds until the sauce turns glossy and coats the pasta evenly. If needed, add more pesto and splashes of pasta water to reach a silky, clinging consistency.

Step 6: Fold in tomatoes and mozzarella

Add the blistered tomatoes and their juices, then gently fold in the torn mozzarella pearls. Let the pasta stand for 1 minute so the cheese softens slightly without fully melting. Taste and adjust seasoning with salt, pepper, or a squeeze more lemon.

Step 7: Plate and finish

Divide the pasta among warm bowls. Top with a shower of the remaining 1/4 cup Parmesan, the reserved 2 tbsp toasted pine nuts, and small basil leaves. Finish with a light drizzle of olive oil and freshly ground black pepper. Serve immediately.

Pro Tips

• Salt your water generously so the pasta is seasoned from within—this makes the pesto pop.
• Reserve pasta water before draining. That starchy liquid is key to a creamy, restaurant-style emulsion.
• Toss the pesto off the heat to keep its bright green color and fresh basil aroma.
• Leave tomatoes mostly whole while blistering; their juices burst into the pasta for a jammy sauce.
• Warm bowls keep the mozzarella soft and the sauce glossy at the table.

Variations

• Nut-free: Swap pine nuts for toasted pepitas or sunflower seeds.
• Greens boost: Replace 1 cup of basil with baby spinach or arugula for a milder, peppery pesto.
• Add protein: Fold in sliced grilled chicken, sautéed shrimp, or a can of rinsed white beans.

Storage & Make-Ahead

Make the pesto up to 3 days ahead; press plastic wrap directly onto the surface and refrigerate, or freeze in portions for up to 2 months. Blister tomatoes up to 2 days ahead and refrigerate; gently rewarm before using. For best texture, assemble the pasta just before serving. Leftover pasta keeps 2–3 days in the refrigerator; reheat gently with a splash of water to loosen and add fresh basil and a little lemon to brighten. For the best bite, add fresh mozzarella just before serving rather than storing it mixed in.

Nutrition (per serving)

Approximate: 890 calories; 59 g fat; 69 g carbohydrates; 33 g protein; 4 g fiber; 840 mg sodium. Values will vary based on brands and exact measurements.