Bow Tie Pasta Caprese with Pesto Sauce
The Goddess on the Go is all about making life easier for busy women. Today’s woman wants something delicious and nutritious, yet quick to prepare. As busy as we are, we still want to nurture our family with something homemade.
This contemporary goddess zips and zooms - working, running errands and burning rubber to get the kids to practice and home again. Physics is at work here: time = distance divided by speed. Fewer steps in the kitchen, at a quicker speed, equals less time banging around pots and pans for today’s goddesses who are it seems, always on the go.
Remember, chores can be accomplished while still remembering to take care of yourself and your inner goddess. Keep in mind, a goddess has both human and divine qualities - she can be wise, strong and industrious; all while remaining beautiful, feminine and alluring.
Bow Tie Pasta with Pesto Sauce is a one dish meal perfect for those busy nights when a quick and healthy meal is a must. Caprese salad, traditionally sliced tomatoes, sliced mozzarella and fresh basil, goes through a metamorphosis - this dish has cherry tomatoes, mozzarella pearls and flavorful pesto sauce tossed with pasta. I used farfalle, which means "little butterfly" pasta, known as bow tie pasta in America.
Pesto a la Genovese is a sauce of pounded basil, garlic, pine nuts, coarse salt and Parmigiano Reggiano. The original recipe dates back to Roman times so it is tried and true. You can make it yourself, but Buitoni ® offers an excellent version. After all, you are a goddess on the go - aren’t you?
The colors of the Italian flag brighten this dish and are an invitation to a delicious dinner. Serve it, warm or cold, in a beautiful bowl to make it special. You will be able to make it in minutes and then off you are free - go goddess!
Always Stay in touch with Your Inner Goddess!
1 pound Bow Tie Pasta
11 ounces Buitoni® Pesto
1 pint Cherry Tomatoes
16 ounces Mozzarella Cheese Pearls, preferably fresh
1 ½ teaspoons Salt
½ teaspoon Pepper
Fresh Basil for Garnish
2 tablespoons Olive Oil for cooking pasta
1 ½ teaspoons Salt for cooking pasta
Bring pesto to room temperature.
Wash and dry, and slice cherry tomatoes in half.
Boil a large pot of water and add 1 ½ teaspoons salt and 2 teaspoons olive oil.
Add pasta and bring back to a boil, lowering heat to high-medium.
Cook pasta until al dente, make sure it does not become too soft.
Drain and shake out excess water.
Place pasta in a large bowl.
Combine warm pasta with the pesto, tossing carefully using a soft plastic or wooden spoon.
Gently add tomatoes, salt and pepper.
Carefully fold in mozzarella pearls.
Serve immediately, if you want it warm, or chill for at least 3 hours and serve cold.