Name: Pasta with Sun-Dried Tomato Pesto and Mozzarella Pearls Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian
Ingredients: 12 ounces pasta (such as fusilli or penne); 1/2 cup sun-dried tomatoes packed in oil (drained); 1/4 cup grated Parmesan cheese; 1/4 cup toasted pine nuts; 2 cloves garlic; 1/3 cup extra virgin olive oil; 1 tablespoon fresh lemon juice; Salt and freshly ground black pepper to taste; 1 cup mozzarella pearls; 1/4 cup fresh basil leaves (chopped)

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There are some dishes you can’t help but share with everyone you know, and Pasta with Sun-Dried Tomato Pesto and Mozzarella Pearls is absolutely one of those unforgettable recipes. Imagine golden twists of pasta perfectly coated in a tangy, vibrant sun-dried tomato pesto, crowned with creamy mozzarella pearls and bright fresh basil. It’s a colorful, crowd-pleasing Italian-inspired meal that’s equal parts comforting and impressive, and it’s completely doable on a busy weeknight. With just 20 minutes from start to finish, you’ll taste layers of flavor and texture in every mouthful — guaranteed to convert even the simplest dinner into a celebration.

Pasta with Sun-Dried Tomato Pesto and Mozzarella Pearls Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Pasta with Sun-Dried Tomato Pesto and Mozzarella Pearls lies in its short, straightforward ingredient list. Each item is chosen to build a delicious balance of sweet, savory, creamy, and fresh notes, so don’t skip the little details — they add up to something truly special.

Pasta (12 ounces fusilli or penne): Choose a sturdy shape to soak up loads of pesto, giving you a perfect bite every time.
Sun-dried tomatoes (1/2 cup, packed in oil and drained): The intense flavor forms the heart of your pesto — look for high-quality ones for best results.
Grated Parmesan cheese (1/4 cup): Salty, nutty cheese adds depth and that magical umami hit.
Toasted pine nuts (1/4 cup): Toasting them briefly brings out warmth and a subtle crunch that balances the creamy sauce.
Garlic (2 cloves): Just enough for a punchy, aromatic bite without overpowering the pesto.
Extra virgin olive oil (1/3 cup): Rich, peppery oil smooths out the pesto and turns it into a silky sauce.
Fresh lemon juice (1 tablespoon): A splash of acid wakes up all the flavors and keeps the dish bright.
Salt and freshly ground black pepper: Finish to taste — quality here really matters!
Mozzarella pearls (1 cup): These tiny bursts of creamy cheese melt slightly into the warm pasta for ultimate indulgence.
Fresh basil leaves (1/4 cup, chopped): The vibrant green flecks add freshness and color, tying everything together.

How to Make Pasta with Sun-Dried Tomato Pesto and Mozzarella Pearls

Step 1: Cook the Pasta

Start by bringing a large pot of salted water to a boil. Add your favorite short pasta — fusilli or penne work beautifully — and cook until al dente, following the package instructions. Don’t forget to scoop out about half a cup of pasta water just before draining; this starchy liquid is the secret to a luscious, loose sauce. Set your drained pasta aside, ready for its delicious transformation.

Step 2: Make the Sun-Dried Tomato Pesto

While your pasta cooks, assemble the sun-dried tomato pesto. In a food processor, combine the drained sun-dried tomatoes, Parmesan, toasted pine nuts, and garlic. Pulse until everything is finely chopped — you want a cohesive mixture without losing all texture. With the machine running, drizzle in the olive oil and lemon juice until a smooth, rich pesto forms. A pinch of salt and a few twists of black pepper will bring out all those sunny, savory flavors.

Step 3: Combine Pasta and Pesto

Back to your waiting pasta! Spoon the sun-dried tomato pesto over the noodles and toss thoroughly. Add reserved pasta water a bit at a time until you reach your perfect consistency — creamy and glossy, but never watery. This step melds the flavors and helps the vibrant sauce cling to every curve of the pasta.

Step 4: Add Mozzarella Pearls and Basil

While everything is still warm, gently stir in the mozzarella pearls and chopped fresh basil. The mozzarella will soften just slightly in the heat, becoming irresistibly creamy without losing its shape. The basil, meanwhile, brings a burst of summer freshness you’ll notice in every forkful.

Step 5: Serve and Enjoy

Finish with an extra sprinkle of basil or even a dusting of Parmesan if you like things cheesy. Pasta with Sun-Dried Tomato Pesto and Mozzarella Pearls is ready to shine whether served warm or at room temperature — giving you plenty of flexibility for serving.

How to Serve Pasta with Sun-Dried Tomato Pesto and Mozzarella Pearls

Garnishes

Top each bowl with a generous scattering of chopped fresh basil, a handful of toasted pine nuts, or a light shaving of Parmesan. For a pop of color and a twist of flavor, add a few sliced sun-dried tomatoes right before serving. These finishing touches make Pasta with Sun-Dried Tomato Pesto and Mozzarella Pearls even more irresistible.

Side Dishes

This dish is wonderfully filling on its own, but it truly shines alongside a crisp green salad dressed with a lemony vinaigrette. Garlic bread, classic bruschetta, or a platter of roasted vegetables also add nice contrast and round out your Italian-inspired meal with minimal effort.

Creative Ways to Present

If you want to impress, try serving Pasta with Sun-Dried Tomato Pesto and Mozzarella Pearls in a large, shallow bowl family-style, or in individual small bowls at a party. Transform it into a portable lunch by turning leftovers into a chilled pasta salad. For a colorful presentation, arrange the basil and mozzarella pearls on top in a spiral or scatter edible flowers for a festive touch.

Make Ahead and Storage

Storing Leftovers

Leftover Pasta with Sun-Dried Tomato Pesto and Mozzarella Pearls stores beautifully in an airtight container in the fridge for up to three days. The flavors continue to meld, making your next meal almost better than the first. If you find the pasta absorbing some of the sauce, simply toss with a splash of olive oil before eating.

Freezing

While mozzarella pearls are best enjoyed fresh, you can freeze the sun-dried tomato pesto on its own for up to a month. Spoon it into an ice cube tray or a small container, thaw overnight in the fridge when needed, and toss with freshly cooked pasta and mozzarella pearls for instant upgrade to any weeknight dinner.

Reheating

For best results, reheat Pasta with Sun-Dried Tomato Pesto and Mozzarella Pearls gently on the stove over low heat, adding a tablespoon or two of water to loosen things up as it warms. Alternatively, microwave in short bursts, stirring in between. Take care not to overheat, as mozzarella can get too melty and lose its lovely texture.

FAQs

Can I make the pesto without a food processor?

Absolutely! While a food processor makes quick work of the pesto, you can use a blender or even a mortar and pestle. Just be sure to chop the ingredients small and add olive oil slowly for a smooth, cohesive sauce for your Pasta with Sun-Dried Tomato Pesto and Mozzarella Pearls.

What’s the best pasta shape for this dish?

Short shapes like fusilli and penne are ideal for Pasta with Sun-Dried Tomato Pesto and Mozzarella Pearls, since they have all those nooks and crannies to capture the hearty pesto. However, you can experiment with rotini or farfalle if you’re feeling creative.

Can I make it vegan?

Yes, simply swap the Parmesan cheese for a dairy-free alternative or a little nutritional yeast, and use plant-based mozzarella pearls. The taste remains bold and satisfying, making Pasta with Sun-Dried Tomato Pesto and Mozzarella Pearls perfect for everyone at the table.

Are there protein options I can add?

For extra heartiness, top your pasta with grilled chicken, shrimp, or even crispy chickpeas. These additions complement the sun-dried tomato pesto and creamy mozzarella pearls, making the meal even more filling.

How far ahead can I make the pesto?

You can prepare the sun-dried tomato pesto up to a week in advance and store it in the refrigerator in an airtight container. Just give it a good stir before tossing with hot pasta and mozzarella pearls for maximum flavor.

Final Thoughts

If you’re ready to fall in love with an easy, vibrant Italian meal, don’t wait another night to try Pasta with Sun-Dried Tomato Pesto and Mozzarella Pearls. It’s delightfully simple, bursting with flavor, and guaranteed to have everyone at your table asking for seconds. Enjoy every twirl!

Pasta with Sun-Dried Tomato Pesto and Mozzarella Pearls Recipe

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4.6 from 24 reviews

Author: Emma
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Indulge in a delightful dish of pasta with a twist – sun-dried tomato pesto and mozzarella pearls elevate this Italian classic to a whole new level. The rich flavors of the pesto combined with the creamy mozzarella pearls create a mouthwatering experience that’s both comforting and luxurious.

Ingredients

Scale

Pasta:

12 ounces pasta (such as fusilli or penne)

Sun-Dried Tomato Pesto:

1/2 cup sun-dried tomatoes packed in oil (drained)
1/4 cup grated Parmesan cheese
1/4 cup toasted pine nuts
2 cloves garlic
1/3 cup extra virgin olive oil
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper to taste

Additional Ingredients:

1 cup mozzarella pearls
1/4 cup fresh basil leaves (chopped)

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Instructions

Cook the Pasta: Cook the pasta according to package directions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
Prepare the Pesto: In a food processor, combine the sun-dried tomatoes, Parmesan cheese, toasted pine nuts, and garlic. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil and lemon juice until a smooth pesto forms. Season with salt and pepper to taste.
Combine and Serve: Toss the warm pasta with the sun-dried tomato pesto, adding reserved pasta water a little at a time to reach your desired consistency. Gently stir in the mozzarella pearls and chopped basil. Serve warm or at room temperature, garnished with extra basil if desired.