Spaghetti with Pesto and Tomato-Mozzarella Salad

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Spaghetti with Pesto and Tomato-Mozzarella Salad

 

1 pound thin spaghetti, substitute linguine

1 bunchlarge fresh basil

1 clove small garlic

1/4 cup olive oil

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 cup freshly grated Parmesan cheese

1 1/2 pints red and/or yellow cherry tomatoes, each cut in half

1 tablespoon red wine vinegar

8 ounces fresh mozzarella cheese, cut into 3/4-inch cubes

Heat large saucepot of salted water to boiling over high heat. Add spaghetti and

cook as label directs.

Meanwhile, reserve 12 small basil leaves for garnish. From remaining basil,

remove enough leaves to equal 2 cups firmly packed. In food processor with knife

blade attached, process basil leaves, garlic, 1/4 cup oil, and 1/2 teaspoon salt

until pureed, stopping processor and scraping bowl occasionally. Add Parmesan;

pulse to combine. Set pesto aside.

In bowl, mix tomatoes, vinegar, and 1/4 teaspoon pepper with remaining 1

tablespoon oil and 1/4 teaspoon salt. Gently stir in mozzarella.

Drain spaghetti, reserving 1/2 cup spaghetti cooking water. Return spaghetti and

reserved cooking water to saucepot; add pesto and toss well to coat pasta. Spoon

spaghetti mixture into large shallow bowl; top with tomato-mozzarella salad.

Garnish with reserved basil leaves. Serves 4.

 

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