I might argue this is the best mozzarella pesto pasta recipe out there! This is one of my daughter’s favorite recipes and often something I will make on a Sunday afternoon so she can pack this for her lunches for the week. It’s so simple to make, has easily available ingredients, and stores well for meal-prepping.

In the summer, this will use fresh tomatoes, basil and spinach from my garden, but in the winter I just use store bought. I still always try to make my own homemade pesto which tastes so much better!

One simple hack I use to make slicing the tomatoes easier is placing them between two small storage container lids and slicing through the middle. It takes seconds versus minutes.

Mozzarella Pesto Pasta

5 from 1 vote

Farfalle pasta with mozzarella pearls, tomatoes, spinach and pesto

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Course: Main Course

Cuisine: Italian

Ingredients Method

Ingredients

  

• 8 oz Fresh Mozzarella Pearls
• 14 oz Dry pasta
• 1 cup Fresh baby spinach
• 1 cup Cherry or Grape tomatoes
• 1 tbsp extra virgin olive oil
• 2 tbsp Homemade Pesto (or use store-bought)

Method

 

1. Cook pasta per the instructions, usually 8-10 minutes.
2. Slice tomatoes in half, and tear spinach to break up some of the larger leaves.
3. Drain pasta and add to a large bowl.
4. Combine with chopped tomatoes, spinach, mozzarella and pesto.
5. Add olive oil, salt and pepper to taste.