Linguine with pesto rosso and mozzarella

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Fancy a quick and delicious pasta dish? Then this linguine with pesto rosso and mozzarella is just the thing for you!

In just 20 minutes, you can conjure up a creamy, aromatic dish that will delight the whole family.

In this recipe, I’ll show you how to make delicious linguine with pesto rosso and mozzarella in just a few simple steps using your Thermomix®.

A dark deep plate of linguine with pesto rosso and mozzarella.

What is linguine with pesto rosso and mozzarella?

Linguine with pesto rosso and mozzarella is a simple pasta dish with a creamy sauce made from pesto rosso, fresh tomatoes and mozzarella. The dish is quick and easy to prepare and is perfect for a quick dinner or lunch.

Why you’ll love this quick dish:

  • Linguine with pesto rosso and mozzarella is a real quick dish that is ready in just 20 minutes.
  • This dish is perfect for anyone who wants to conjure up a delicious meal quickly and easily.
  • The creamy sauce made from pesto rosso, fresh tomatoes and mozzarella is simply delicious and will delight the whole family.
  • The dish is vegetarian and can also be prepared vegan.
  • Linguine with pesto rosso and mozzarella is an ideal dish for summer, but is also delicious on cold days.
A close-up of a dark deep plate of linguine with pesto rosso and mozzarella.

Recipe Tips

Use fresh ingredients for the best taste experience.

Toast the pine nuts before mixing the sauce to obtain a nutty aroma.

Use mini mozzarella balls so that the cheese melts in the sauce.

Add a little pasta water to the sauce to make it creamier.

Season the sauce with salt and pepper to taste.

Serve the linguine with pesto rosso and mozzarella with fresh basil and parmesan.

You can spice up the dish by adding a few chili flakes to the sauce.

If you prefer, you can also bake the linguine with pesto rosso and mozzarella in the oven. To do this, mix the pasta with the sauce in a baking dish and sprinkle with extra mozzarella. Bake at 180 degrees Celsius (fan oven) for approx. 10 minutes until the cheese is golden and crispy.

This recipe is a perfect basic recipe that you can modify as you wish. Experiment with different vegetables, cheeses and spices to find your own favorite variations.

Storage options

The sauce can be prepared in advance and kept in the fridge.

However, the pasta should only be cooked just before serving.

The dish can also be frozen.

Defrost before serving and reheat in the microwave or oven.

Variations

You can refine the sauce with different vegetables, e.g. peppers, zucchinis or mushrooms.

You can refine the sauce with a little cream to make it creamier.

You can replace the mozzarella with other cheeses, e.g. feta or goat’s cheese.

You can serve the linguine with pesto rosso and mozzarella, with fried prawns or salmon.

Pairings

  • Grilled vegetables
  • Green salad
  • Bruschetta
  • Garlic bread

Frequently asked questions

A jar of pesto rosso.

Ingredients needed for making linguine with pesto rosso and mozzarella?

  • 50 g pine nuts
  • 200 g pesto rosso (bought or homemade)
  • 150 g cherry tomatoes, halved
  • 125 g mini mozzarella
  • 1 ladle of the pasta water
  • Pinch of black pepper
  • Salt

In addition:

  • 350 g linguine
  • grated parmesan
  • fresh basil leaves

Ingredients for the pesto rosso (optional if you want to make the pesto yourself):

  • 50 g pine nuts
  • 50 g Parmesan cheese, in pieces
  • 2 garlic cloves
  • 1 jar of dried tomatoes without oil (drained weight 200 g)
  • Handful of fresh basil leaves
  • 100 g olive oil
  • Salt & pepper

Note: You will find the exact quantities and step-by-step instructions below in the recipe card, which you can also print or save as a PDF file.

A collage of the preparation steps for linguine with pesto rosso and mozzarella.
A collage of the preparation steps for linguine with pesto rosso and mozzarella 1/2
A collage of the preparation steps for linguine with pesto rosso and mozzarella.
A collage of the preparation steps for linguine with pesto rosso and mozzarella 2/2

How to make linguine with pesto rosso and mozzarella?

Preparation of pesto rosso (optional):

Drain the tomatoes from the jar, peel and halve the garlic, cut the Parmesan into pieces and pluck the basil leaves.

Next, toast the pine nuts in a pan without fat.

Tip: You will need pine nuts again for the rest of the recipe, but you can also toast them in this step and simply set them aside until you are ready to use them.

Then put all the ingredients for the pesto into the mixing bowl and 5 sec. / Chop level 8.

Use a spatula to push everything down from the edge and add more 5 sec. / Mix level 8. The pesto is ready.

Makes about 400 g. Half the amount is needed to prepare the dish.

The rest can be kept in the fridge for approx. 1 week, covered with oil and sealed airtight.

A collage of the preparation steps for pesto rosso.
Preparation steps for pesto rosso.

Preparation:

Cook the linguine (or another type of pasta) in a pan in plenty of salted water according to the instructions on the packet.

While the pasta is cooking, toast the pine nuts in a pan without oil until golden brown.

Place the roasted pine nuts in the mixing bowl, add the pesto rosso and 3 min. / 100 °C / anticlockwise rotation / heat level 1.

Then halve the cherry tomatoes and mini mozzarella balls and mix with a ladle of pasta water (approx. 70 g). 2 min. / 90 °C / anticlockwise rotation / level 1 mixuntil the mozzarella is slightly melted.

Season with salt and pepper to taste.

Drain the cooked pasta, arrange on plates and pour over the sauce.

Sprinkle with grated Parmesan and fresh basil and serve.

Enjoy your meal!

Note: You will find the exact quantities and step-by-step instructions below in the recipe card, which you can also print or save as a PDF file.

A close-up of a dark deep plate of linguine with pesto rosso and mozzarella.

By the way, the prep times listed are just averages. Everyone cooks at their own pace, and sometimes things take a bit longer or shorter than expected. Just have fun with it and enjoy the process!

I hope you have lots of fun cooking and enjoy your meal!

If you liked my quick recipe for linguine with pesto rosso and mozzarella, you might also like my recipe for spaghetti with walnut pesto🙂

Christoph
PS: Don’t want to miss any more recipes? Then follow me on Pinterest or Instagram

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If you make this recipe, I’d love to see it! Tag me on Instagram @thermokoch.de and use the hashtag #thermokoch.de 🙂

A dark deep plate of linguine with pesto rosso and mozzarella.

Linguine with pesto rosso and mozzarella

Linguine with pesto rosso and mozzarella: a lightning-fast feel-good meal for gourmets
Author: Christoph
5 von 1 Bewertung

Click stars to rate now

Prep time 10 minutes
Cook time 10 minutes
Course Main course
Cuisine Italian
Servings 3
Calories 887 kcal

Equipment

  • Thermomix
  • Head pot + sieve
  • Pan
  • Knife

Ingredients
  

Ingredients:

  • 50 g Pine nuts
  • 200 g Pesto Rosso bought or homemade
  • 150 g Cherry tomatoes halved
  • 125 g Mini mozzarella
  • 1 Ladle of pasta water
  • 1 Pinch Black pepper
  • Salt

In addition:

  • 350 g Linguine
  • grated parmesan
  • fresh basil leaves

Ingredients for the pesto rosso (optional):

  • 50 g Pine nuts
  • 50 g Parmesan cheese in pieces
  • 2 Garlic cloves
  • 1 Jar of dried tomatoes without oil Drained weight 200 g
  • Handful of fresh basil leaves
  • 100 g Olive oil
  • Salt and pepper

Instructions
 

Preparation of Pesto Rosso:

  • Drain the tomatoes from the jar, peel and halve the garlic, cut the Parmesan into pieces and pluck the basil leaves.
  • Next, toast the pine nuts in a pan without fat.
  • Tip: You will need pine nuts again for the rest of the recipe, but you can also toast them in this step and simply set them aside until you are ready to use them.
  • Then put all the ingredients for the pesto into the mixing bowl and 5 sec. / Chop level 8.
  • Use a spatula to push everything down from the edge and add more 5 sec. / Mix level 8. The pesto is ready.
  • Makes about 400 g. Half the amount is needed to prepare the dish. The rest can be kept in the fridge for approx. 1 week, covered with oil and sealed airtight.

Preparation:

  • Cook the linguine (or another type of pasta) in a pan in plenty of salted water according to the instructions on the packet.
  • While the pasta is cooking, toast the pine nuts in a pan without oil until golden brown.
  • Place the roasted pine nuts in the mixing bowl, add the pesto rosso and 3 min. / 100 °C / anticlockwise rotation / heat level 1.
  • Then halve the cherry tomatoes and mini mozzarella balls and mix with a ladle of pasta water (approx. 70 g). 2 min. / 90 °C / anticlockwise rotation / level 1 mixuntil the mozzarella is slightly melted.
  • Season with salt and pepper to taste.
  • Drain the cooked pasta, arrange on plates and pour over the sauce.
  • Sprinkle with grated Parmesan and fresh basil and serve.

Notes

  • The quantities given are sufficient for approx. 3 portions. However, you can also simply prepare double the amount.
  • Tip: It is best to clean the mixing bowl immediately after cooking to prevent the mozzarella from drying out. As a general rule, use warm water and washing-up liquid. Lemon juice or vinegar can help with stubborn residues (or odors). The mixing bowl can be soaked in a mixture of water and lemon juice or vinegar and then cleaned as usual
Keywords Noodles, Pesto
Did you try this recipe?Mention @Thermokoch.de in Instagram or tag #thermokoch

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