tomato Basil Orecchietti Pasta

Tomato Basil Orecchiette with Pistachios

A lovely pasta dish ideal for a BBQ or a great meal to take along on a hike or bike ride. Make your pesto sauce ahead to enjoy in other dishes and to keep this dish a quick prep. Recipe by Joy the Baker.

Print Recipe
Servings 2
Calories 381
Prep Time 15 mins
Cook Time 10 mins
Total Time 20 mins

Ingredients
  

  • 1 cup dried orecchietti pasta
  • 1/2 cup basil pesto
  • 1 handful cherry tomatoes, sliced in halves
  • 1 handful small bite fresh mozzarella balls, halved
  • 1 handful roasted and salted pistachios, coarsely chopped
  • salt and pepper, to taste

Instructions
 

  • Bring 1 quart of salted water to a boil and add your pasta. Follow package and cook about 8-9 minutes.
    1 cup dried orecchietti pasta
  • Meantime, make your pesto, slice tomatoes and mozzarella cheese.
    1/2 cup basil pesto
    1 handful cherry tomatoes
    1 handful small bite fresh mozzarella balls
  • Drain pasta and return to pot. Add pesto, tomatoes, cheese and pistachios to the hot pasta and gently mix until combined. Add salt and pepper to your liking.
    1 handful roasted and salted pistachios
    salt and pepper

Nutrition

Serving: 1 g | Calories: 381 kcal | Carbohydrates: 33 g | Protein: 8 g | Fat: 24 g | Saturated Fat: 4 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Cholesterol: 5 mg | Sodium: 583 mg | Potassium: 92 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 1266 IU | Vitamin C: 1 mg | Calcium: 109 mg | Iron: 1 mg
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