PESTO AND MOZZARELLA PASTA SHELLS

HOMEMADE PESTO on pasta is essential.

I’m thinking of family pasta night. Come on. A pesto pasta on the table is always a win. The real win is that it takes longer to boil the water for the pasta than it does to make the pesto. Make them at the same time, toss them together and you’re all set. Oh, it’s an easy make that is super delicious. So rewarding.

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PESTO AND MOZZARELLA PASTA SHELLS

Yield: 4-6 Servings

Author: Michelle Williams

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Ingredients

• Homemade Pesto (1 cup)
• Pearl Mozzarella (7-ounce container with liquid)
• Salt (to taste)
• Pepper (to taste)
• Pasta Shells (1 pound box)

KITCHEN TOOLS

• Stockpot With Its Lid
• Strainer
• Wooden Spoon
• Food Processor

Instructions

TO MAKE YOUR PASTA

1. Boil your pasta according to the instructions on its packaging.
2. Strain it and immediately run cold water over it to stop it from getting softer. Set aside.

TO PESTO YOUR PASTA

1. Transfer your pasta back to your now empty stock pot. Add your pesto and mozzarella pearls (without any liquid BUT DON'T GET RID OF THE LIQUID). Add 1/4 cup of the liquid the mozzarella pearls were sitting in. Mix it all together over low heat until warm. If you want the pesto looser, add a little more olive oil or liquid from your mozzarella.
2. Serve. Eat. Enjoy.

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