Linguine with Pesto Rosso and Mozzarella
Linguine with Pesto Rosso and Mozzarella: Lightning-Fast Comfort Food for Pasta Lovers
Servings: 3
Calories: 887kcal
Equipment
- Thermomix
- Kopftopf + Sieb
- Pfanne
- Messer
Zutaten
Ingredients:
- 50 g Pine nuts (approx. 2 oz)
- 200 g Pesto Rosso store-bought or homemade (approx. 7 oz)
- 150 g Cherry tomatoes halved (approx. 5.5 oz)
- 125 g Mini mozzarella balls (approx. 4.5 oz)
- 1 Ladle of starchy pasta water
- 1 pinch Freshly ground black pepper
- Salt
For serving:
- 350 g Linguine (approx. 12.5 oz)
- Grated Parmesan cheese
- Fresh basil leaves
Ingredients for homemade Pesto Rosso (optional):
- 50 g Pine nuts (approx. 2 oz)
- 50 g Parmesan cheese cut into chunks (approx. 2 oz)
- 2 Garlic cloves
- 1 Jar of sun-dried tomatoes (without oil) drained weight 200 g
- Handful of fresh basil leaves
- 100 g Olive oil (approx. 3.5 oz)
- Salt and pepper
Zubereitung
To Make the Pesto Rosso:
- 50 g Parmesan cheese, 2 Garlic cloves, 1 Jar of sun-dried tomatoes (without oil), Handful of fresh basil leavesDrain the sun-dried tomatoes, peel and halve the garlic cloves, cut the Parmesan into chunks, and pluck the fresh basil leaves.
- 50 g Pine nuts, 50 g Pine nutsNext, toast the pine nuts in a dry skillet until golden and fragrant.
- Add all pesto ingredients to the mixing bowl and chop for 5 sec / speed 8.
- Scrape down the sides of the bowl with a spatula and blend for another 5 sec / speed 8. And just like that, your quick homemade pesto is done!
- 100 g Olive oilYields about 400 g. You'll use half of it for this pasta dish. Store the rest in an airtight container in the fridge, topped with a thin layer of olive oil—it'll stay fresh for up to 1 week!
Pro-Tip: You'll need more toasted pine nuts for the main recipe later, so go ahead and toast them all now! Just set the extra aside until you're ready to toss everything together.
To Make the Pasta:
- Salt, 350 g LinguineCook the linguine (or your favorite pasta shape) in a large pot of generously salted water according to the package directions.
- 50 g Pine nuts, 50 g Pine nutsWhile the pasta cooks, toast the pine nuts in a dry skillet over medium heat until golden brown.
- 50 g Pine nuts, 200 g Pesto RossoAdd the toasted pine nuts and Pesto Rosso to the mixing bowl and heat for 3 min / 100°C (210°F) / reverse blade / speed 1.
- 150 g Cherry tomatoes, 125 g Mini mozzarella balls, 1 Ladle of starchy pasta waterNext, halve the cherry tomatoes and mini mozzarella balls. Add them to the bowl along with a ladle of starchy pasta water (about 70 g) and mix for 2 min / 90°C (190°F) / reverse blade / speed 1, until the mozzarella gets gooey and wonderfully melty.
- 1 pinch Freshly ground black pepper, Salt, Salt and pepperTaste and season with additional salt and pepper if needed.
- Drain the cooked pasta, divide among bowls, and spoon that dreamy sauce right over top.
- Grated Parmesan cheese, Fresh basil leavesGarnish with fresh basil leaves and a generous sprinkle of grated Parmesan. Serve hot and enjoy!
Notes
- This recipe yields about 3 servings, but you can easily double it if you're feeding a hungry crowd!
- Pro-Tip: Clean your mixing bowl right after cooking so the melted mozzarella doesn't stick and dry out. Warm water and dish soap are usually all you need. For stubborn residue (or any lingering garlic aroma), a splash of lemon juice or vinegar works wonders. Just soak the mixing bowl in water with lemon juice or vinegar, then wash as usual.
