Penne Pesto with Cherry Tomatoes and Fresh Mozzarella
A bright, herbaceous pasta dish built on vibrant basil-spinach pesto with bursts of sweet cherry tomatoes and creamy fresh mozzarella. The pesto combines garlic, pine nuts, and lemon juice for balanced acidity and depth. Fresh mozzarella is added at the end so it softens without fully melting, creating pockets of creaminess throughout. Perfect for a light lunch or dinner when you want restaurant-quality results in under 30 minutes. This version prioritizes fresh, whole ingredients and gentle handling to preserve the delicate cheese texture.
Ingredients
- 4 ounce fresh mozzarella cheese ball, wholeburrata or ricotta4 ouncevegetarian
burrata adds richness, ricotta creates a creamier sauce
Full guide → - ¼ ounce fresh basil, leaves picked from stems
- 2 tablespoon pine nuts, wholewalnuts or almonds1.5 tablespoonvegetarianvegan
walnuts: earthier, almonds: milder, both need slight grinding
Full guide → - 8 ounce penne pasta, dried
- 4 clove garlic, whole
- ½ cup parmesan cheese, gratedpecorino romano0.5 cupvegetariandairy-free
sharper, saltier flavor, reduce added salt by half
Full guide → - 1 lemon, whole
- 5 ounce cherry tomato, whole
- 4 ounce fresh baby spinach, wholekale or watercress4 ouncevegetarian
more assertive flavor, massage kale into smaller pieces
Full guide → - ½ cup olive oil, extra virginavocado oil or neutral oil0.5 cupvegan if used with dairy-free subs
avocado oil: creamier mouthfeel, neutral: no flavor change
Full guide → - 2 ½ teaspoon salt, divided
- ¼ teaspoon ground black pepper, whole
Instructions
- 1
Bring 8 cups water and 2 teaspoons salt to a boil in a large saucepan over high heat.
- 2
While water heats, juice the lemon into a small bowl and set aside. Pick basil leaves from stems and discard stems. Halve cherry tomatoes lengthwise.
- 3
Pour olive oil, spinach, basil, pine nuts, garlic, and lemon juice into a food processor.
- 4
Add half the parmesan, 1/2 teaspoon salt, and black pepper. Process until smooth.
- 5
Add penne to boiling water and stir. Cook 11 minutes or until desired texture. Drain and return to pot over medium-low heat.
- 6
Toss pasta evenly with pesto.
- 7
Add cherry tomatoes and mozzarella. Gently toss until coated and cheese is warm but not melted. Remove from heat.
- 8
Divide between plates. Top with remaining parmesan and serve immediately.
Tips
Toast pine nuts in a dry skillet over medium heat for 2-3 minutes before adding to the food processor. This deepens their flavor and adds textural contrast.
Keep the mozzarella pieces large and avoid over-stirring after adding them. The residual heat will soften them just enough without creating a stringy, overcooked texture.
Reserve 1/2 cup pasta water before draining. Stir a splash into the pesto if the sauce seems too thick; it helps the pesto coat the pasta more evenly.
Good to Know
Refrigerate leftovers in an airtight container up to 2 days. Pesto may oxidize; press plastic wrap directly onto surface. Reheat gently over low heat with a splash of water, stirring frequently to avoid curdling the cheese.
Prepare pesto up to 4 hours ahead and refrigerate in an airtight container. Press plastic wrap on the surface to prevent browning. Cook pasta and assemble the dish just before serving to keep mozzarella from fully melting.
Serve immediately while pasta is still warm and mozzarella is just beginning to soften. Pair with a crisp white wine like Pinot Grigio or Vermentino, or a light rosé. Add a simple green salad dressed with lemon vinaigrette.
Common Mistakes
Over-blend the pesto to avoid a gummy, emulsified texture; pulse until just smooth with slight texture remaining.
Don't add mozzarella to hot pasta off the heat to avoid it fully melting; return pot to medium-low and toss gently for just 30 seconds.
Avoid acidic lemon juice sitting too long in the food processor bowl before adding other ingredients; it may discolor the basil.
Substitutions
Dairy-Free Swaps
sharper, saltier flavor, reduce added salt by half
Full guide →avocado oil: creamier mouthfeel, neutral: no flavor change
Full guide →Vegan Options
walnuts: earthier, almonds: milder, both need slight grinding
Full guide →blend 0.5 cup soaked cashews with 0.25 cup water and lemon juice as binder
General Alternatives
more assertive flavor, massage kale into smaller pieces
Full guide →burrata adds richness, ricotta creates a creamier sauce
Full guide →FAQ
Can I make this pesto in a blender instead of a food processor?
Yes, but work in batches and pulse gently to avoid over-processing. A blender may create a finer, more emulsified sauce; add pasta water gradually to reach desired consistency. Start with 1/4 cup water and pulse in 1-tablespoon increments.
What if I can't find fresh mozzarella?
Use burrata for a creamier texture, or substitute with 4 ounces of torn ricotta for a lighter, fluffier result. Both should be added off heat and tossed gently. Avoid low-moisture mozzarella as it won't soften properly.
How long can I keep leftover pesto?
Store pesto in an airtight container for up to 4 days. Press plastic wrap directly onto the surface to prevent oxidation. You can also freeze it in ice cube trays for up to 3 months; thaw in the refrigerator before using.