Classic Caprese Pesto Pasta

1.Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 10-12 minutes.

2.While the pasta cooks, halve the cherry tomatoes and cut the fresh mozzarella into small cubes or tear into bite-sized pieces. Set aside.

3.Once pasta is cooked, reserve 1/2 cup of pasta cooking water and then drain the pasta.

4.Return the drained pasta to the pot or a large mixing bowl. Add the fresh basil pesto and 2 tablespoons of extra virgin olive oil. Toss well to coat the pasta evenly. If the pesto is too thick, gradually add reserved pasta water, a few tablespoons at a time, until the desired creamy consistency is achieved.

5.Add the halved cherry tomatoes and mozzarella pieces to the pesto-coated pasta. Gently fold them in to combine without breaking the mozzarella.

6.Season with salt and freshly ground black pepper to taste. Adjust seasoning as needed.

7.Transfer the pasta to serving plates or a large serving bowl. Garnish with fresh basil leaves and, if using, sprinkle toasted pine nuts on top for extra texture and flavor.

8.Serve immediately while the mozzarella is soft and slightly melty, enjoying the fresh, vibrant flavors of this classic Caprese-inspired pasta dish.