Here’s my secret to the easiest dinner recipe ever. You don’t have to peel any garlic, or chop any onions, as a matter of fact, there’s absolutely no chopping involved. But it looks reasonably healthy, and it looks like you’ve actually put some effort into it.
Make sure you have high quality pesto on hand. Store bought pesto can be a bit hit and miss, and nothing can ever replace homemade, but there’s some really good ones out there and they can be a lifesaver. Pesto pasta on its own can be a little boring though, so the one ingredient that will elevate this simple dish is… fresh mozzarella! Trust me on this, it’s so good. Just tear that baby up and you’re good to go. BUT if you’re feeling a bit extra, pop some cherry tomatoes in the oven for a few minutes and that’s literally the cherry on top 😉
I like to finish every dish with a lot of fresh herbs, so don’t be stingy here. A drizzle of olive oil, lots of basil, and you’ve got yourself a lovely dinner.
Easy Pesto Pasta
- 7 oz pasta
- 2 cups cherry tomatoes
- 3 tbsp balsamic vinegar
- 3 tbsp pesto
- fresh mozzarella
- olive oil
- fresh mint and basil
- Preheat oven to 350F. Place cherry tomatoes in a baking dish. Season with salt and pepper and drizzle with olive oil and balsamic vinegar. Cook for 20-25.
- Meanwhile, cook pasta according to package instructions.
- Drain and return to the pan with the pesto. Toss to combine. Season to taste. Serve with fresh mozzarella and cherry tomatoes. Drizzle with olive oil and garnish with fresh herbs.