Pesto Pasta with Burst Tomatoes
Herby, garlicky pasta for you — plain cheesy spirals for them
Adult Version
Rich basil pesto tossed with al dente pasta, blistered cherry tomatoes, fresh mozzarella, and a drizzle of balsamic glaze.
Kid Version
Fun spiral pasta with a sprinkle of parmesan cheese and halved cherry tomatoes on the side, with pesto available for dipping.
Instructions
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water before draining.
While pasta cooks, heat 2 tbsp olive oil in a skillet over medium-high heat. Add cherry tomatoes and cook 4-5 minutes until they burst and blister.
Drain the pasta and return to the pot.
Set aside 1/3 of the plain pasta for the kids' portion. Toss the kids' pasta with butter and a generous sprinkle of parmesan. Place halved cherry tomatoes on the side of their plate (not mixed in). Put a small bowl of pesto on the side for optional dipping.
For the adult portion: toss the remaining pasta with the pesto, burst tomatoes, and a splash of pasta water until creamy and well-coated.
Plate the adult pasta and top with torn fresh mozzarella, a drizzle of balsamic glaze, red pepper flakes, and fresh basil leaves.
Ingredients
Shared (Both Versions)
- 1 lb fusilli or rotini pasta
- 2 cups cherry tomatoes
- 3 tbsp olive oil
- Salt to taste
- 1/2 cup grated parmesan cheese
Standard Version
- 1/2 cup fresh basil pesto
- 4 oz fresh mozzarella, torn
- 2 tbsp balsamic glaze
- Red pepper flakes
- Fresh basil leaves
Adapted Additions
- 2 tbsp butter
- Extra parmesan for sprinkling
- Small bowl of pesto for optional dipping
Adaptation Tips
- •Let kids choose their own pasta shape — spirals and bow-ties are popular picks
- •Serve the pesto in a tiny dipping bowl so they can explore the flavor on their terms
- •Cherry tomatoes cut in half are easier for small hands and less intimidating than whole ones