Sun-Dried Tomato Pesto Pasta with Mozzarella

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. Reserve 1/2 cup of pasta cooking water, then drain the pasta and set aside.

2.While the pasta cooks, prepare the pesto: In a food processor, combine basil leaves, chopped sun-dried tomatoes, toasted pine nuts, garlic cloves, and Parmesan cheese. Pulse until coarsely blended.

3.With the processor running, slowly drizzle in the olive oil until the mixture is smooth and emulsified. Season with salt and freshly ground black pepper to taste. If the pesto is too thick, add a tablespoon or two of the reserved pasta water to loosen it.

4.In a large mixing bowl, toss the hot pasta with the sun-dried tomato pesto, adding reserved pasta water as needed to coat the pasta evenly and create a silky sauce.

5.Gently fold in the torn fresh mozzarella pieces, allowing them to soften slightly from the heat of the pasta without melting completely.

6.Divide the pasta among serving plates. Drizzle with a little extra virgin olive oil and garnish with fresh basil leaves and additional Parmesan cheese, if desired.

7.Serve immediately and enjoy this vibrant, flavorful meal.