Fresh Pizza Pasta

Though not the original name for this recipe, the aroma coming from the kitchen earned it a new name. "It smells like Margherita Pizza!" they said, and my children were correct. It's a really quick dish to cook, and the fresh flavors make a delicious summer supper. If you want to serve it on another night, cooked chicken or shrimp would make a delightful addition.

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Copyright 2017 Barbara Stein. All rights reserved.

Fresh Pizza Pasta

1 lb. linguine
kosher salt
1/4 cup extra virgin olive oil
2 cloves garlic, crushed or minced
2 pints cherry tomatoes, halved
recipe of fresh pesto (recipe below)
8 ounces fresh mozzarella, torn into bite-size pieces

Cook pasta according to package directions, reserving two cups of pasta water before draining. In same pasta pot, heat olive oil. Add tomatoes and cook for about 2 minutes. Add garlic and cook until fragrant.

Add pasta, pesto, and enough pasta water, 1/4 cup at a time, to make a nice sauce. Pour into serving bowl and add bits of fresh mozzarella. Toss well and serve with crusty bread, and a salad or cooked green vegetable.

Fresh Pesto

4 ounces shredded Parmesan
1-1/2 cups loosely packed basil
1-1/2 cups loosely-packed Italian parsley
1/4 cup shopped chives
1/3 cup olive oil
1 T. fresh lemon juice
kosher salt to taste

What's cooking? Find all our Meatless Friday featured recipes here.

Copyright 2017 Barbara Stein