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  • Writer's pictureTips From Pips

Pesto & Mozzarella Linguine


  • 1 lb. linguine pasta

  • 2 Tbsp. olive oil

  • 4 cloves garlic, minced

  • 1 pint cherry or grape tomatoes, halved

  • 1 Cup prepared pesto

  • 8 oz. fresh whole mozzarella, sliced into small squares

  • 1/2 tsp. crushed red pepper

  • 2 Tbsp. basil

  • salt, pepper

  • freshly grated parmesan cheese, if desired


  1. Cook the linguine until al dente. Reserve 1 cup of the pasta liquid before draining the pasta.

  2. While the pasta is cooking, in a 12 inch skillet, heat the oil on medium-high temperature.

  3. Add the garlic, tomatoes, crushed red pepper, basil, salt & pepper. Cook 4-5 minutes, stirring often, until the tomatoes soften. Remove pan from the heat and set aside.

  4. Add the cooked linguine, pesto and 1/4 cup of the pasta water. Stir to form a sauce. Add more pasta water if necessary to make a thin sauce to coat the pasta.

  5. To the pan, add the mozzarella; toss to combine. Sprinkle with parmesan cheese, if desired.

  6. Serve from the pan or transfer to a large pasta bowl and devour!

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