Spinach Pesto Pasta with Caprese Skewers
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 300g dried spaghetti (or any pasta)
- 1 jar homemade spinach pesto
- 125g mini mozzarella balls
- 25 baby plum tomatoes
- 10 basil leaves
- balsamic glaze to garnish
Method
- Cook the pasta according to the packet instructions. Once cooked, drain and immediately add the pesto and stir until combined. There is no need to return the pan to the hob as the heat of the cooked pasta will warm the pesto.
- Make the caprese skewers by threading the mozzarella balls, tomatoes and basil onto wooden sticks. These can be made ahead of time and kept in the fridge. Garnish with balsamic glaze just before you serve.