Serves 4


Basil Pesto Sauce

2 cups packed basil leaves
1 to 2 cloves garlic, chopped
⅓ cup pine nuts or walnuts toasted
Juice of ½ lemon
½ cup extra virgin olive oil
½ cup finely grated Parmesan cheese
Kosher salt and Black Pepper to taste

Table salt and ground black pepper
1 pint cherry tomatoes, cut in half
8 ounces fresh mozzarella cheese, cut into 1/2-inch cubes
12 oz thin spaghetti
Grated Parmesan cheese


Combine the pesto ingredients in a food processor and pulse until thoroughly pureed. Divide in half. Use half for this recipe and freeze the other half for another meal.

In a large, 12-14-inch deep skillet, add water until the pan is ¾ full. Bring to a boil and add salt and the spaghetti. Cook the pasta until al dente as indicated on the package. Reserve½ cup of pasta cooking water. Drain the pasta.




To the same skillet, add the basil pesto sauce and butter. Heat over very low heat. Add the tomatoes nd sprinkle lightly with salt. Add pasta cooking water. Stir and cook for 1 minute. Add the cooked spaghetti and mozzarella cubes.

Srie well until all the ingredients are incorporated. Serve in individual pasta bowls and top each dish with grated Parmesan cheese and black pepper.