Let’s Dish: Why This Pasta Feels Like Summer to Me
Okay, so every time the weather hits that perfectly lazy, shorts-and-sunglasses sweet spot, I get this weird craving for cheesy, pesto-filled pasta. No idea why. Maybe it’s a throwback to a picnic disaster involving too much sun and not enough sunscreen (don’t ask). Anyway, this Cheesy Pesto Lovers Summer Pasta is basically my go-to for dinners when the last thing I want is to be stuck inside. Plus, the basil from my tiny windowsill plant finally gets its moment to shine—seriously, that plant lives for June.
Why You'll Love This (I Mean, I Do!)
I make this when I want to feel like I spent hours in the kitchen—when, in reality, it took maybe 20 minutes plus a dance break while the pasta boils. My family goes a bit wild for it because, let’s be honest, you can’t go wrong with cheese and carbs. I even convinced my picky cousin (who claims to "hate green stuff") to ask for seconds. Full disclosure: I used to mess up the cheese melt, so it came out stringy, but actually, now I just let it go a bit gooey and everyone loves it. If you’re after something light and fresh but still ridiculously comforting, this is your new summer hero.
Here's What You'll Need (Substitutions Welcome!)
- 250g (about half a box) pasta—fusilli’s my pick, but penne or spaghetti works if that’s what’s in the cupboard
- 3 heaping tablespoons pesto (I usually use classic basil, but arugula pesto is a wild card I sometimes throw in—store-bought is fine, though my grandma swore by homemade)
- 1 cup grated mozzarella—honestly, any mild cheese you melt easily will do
- ⅓ cup finely grated parmesan (or Grana Padano if you’re feeling fancy—sometimes I just use whatever’s left in the fridge)
- 2 handfuls cherry tomatoes, halved (or chopped sun-dried tomatoes when I forget to shop)
- 1-2 tablespoons olive oil (I’ve even used that last bit of garlic oil lurking in the back once—pretty tasty!)
- Salt & pepper (just go by feel, I never measure)
- (Optional) Handful of fresh basil leaves to make it look posh
How to Throw This Together (Don’t Stress, It’s Easy)
- Boil the pasta in plenty of salted water. I always cook it a minute less than the package says—don’t ask why, it just works for me. And yes, leave the pot uncovered. Unless you like pasta water volcanoes.
- While the pasta’s doing its thing, grab a big bowl. Combine pesto, half the mozzarella, and almost all the parmesan (keep some back for sprinkling). Drizzle in a splash of olive oil. Give it all a good mix—this is where I usually sneak a taste, just in case the pesto needs a bit more zing.
- Once the pasta’s just al dente, save a mugful of the cooking water (I always forget and end up pouring it down the drain, so set a mug beside the pot as a reminder), then drain.
- Tip the pasta straight into the pesto mixture while it’s still piping hot. Stir it all together so the cheese starts to melt. It might look a bit gloopy at first, but trust me, that’s part of the charm.
- Add in the cherry tomatoes and a splash or two of reserved pasta water if it seems a bit thick. You want it glossy but not watery. Season with salt and pepper to taste—sometimes I go heavy on the pepper, gives a nice kick.
- Scatter the rest of the mozzarella and parmesan on top. You can stick the whole thing under the grill for a few minutes if you fancy a bubbly, golden top (I do this maybe half the time, depending on my energy levels).
- Finish with fresh basil leaves if you’ve got ‘em. Serve up right away—or, honestly, it’s not too shabby at room temp, especially if you’re taking it outside.
Some Notes (From My Many Pasta Experiments)
- Don’t be tempted to overdo the pesto, or it’ll drown everything else out. Learned that the hard way—pesto soup isn’t a thing, sadly.
- I tried this with gluten-free pasta once; actually, it worked better if I rinsed the pasta quickly after draining so it didn’t go gluey. Your mileage may vary.
- If you don’t have mozzarella, toss in a mix of soft cheeses—honestly, I used some leftover cream cheese once and it was lush.
- If you want to bulk it up, grilled chicken or a handful of peas is great; but it’s pretty perfect as is, in my opinion.
Mix It Up: Variations I’ve Tried (and a Few I Wouldn’t Repeat)
- Added a swirl of ricotta on top once—divine. Highly recommend.
- Tried with roasted red peppers instead of tomatoes—nice, but I missed the juicy texture. Maybe that’s just me.
- One time I threw in olives. Regretted it. Too salty for my taste, but hey, you might love it.
- Swapped in walnut pesto for a nuttier vibe—pretty good with a glass of white wine, if you ask me (I found this great guide from Serious Eats if you’re after more ideas).
Do I Actually Need Fancy Equipment?
Honestly, all you really need is a big pot, a colander, and a bowl. If you’ve got a cheese grater, awesome; if not, I once "grated" parmesan with a veggie peeler and it worked just fine. Don’t sweat it if you’re missing a grill—just skip the bubbly cheese top. Or use a blowtorch if you’re feeling wild (kidding, kind of).
How to Store It (Though It Rarely Lasts That Long)
Leftovers keep in the fridge for a day or two, just pop them in a lidded container. I think this tastes even better the next day—something about the cheese and pesto getting cozy overnight. Just zap it in the microwave, maybe add a splash of water if it’s looking a bit stiff. Though, honestly, in my house it never lasts more than a day!
How I Love to Serve This (And You Might Too)
Big bowls, right out on the patio with some crusty bread for mopping up every last bit. Sometimes I’ll toss a few rocket leaves on the side for a bit of bite. During BBQs, I plop the whole bowl in the middle and call it a side, but it always steals the show. My uncle dunks his sausages in it—don’t ask.
Pro Tips Learned the Hard Way
- Don’t rush the cheese melting step—one time I cranked the heat and ended up with rubbery blobs. Slow and steady, trust me.
- Double-check for salt after adding the cheese; sometimes the parmesan’s saltier than expected and it sneaks up on you.
- Actually, I find it works better if you add the tomatoes right at the end so they don’t get too mushy. On second thought, maybe that’s just my thing.
FAQ (Honestly, People Have Asked)
- Can I make it vegan? For sure! Use your favorite vegan cheese and swap pesto for a plant-based version (there’s loads of good ones now). And, erm, don’t forget the nutritional yeast if you like that nutty flavor.
- What if I don’t have fresh basil? No biggie! It’s more for looks, anyway. Dried basil or just a sprinkle of parsley does the trick—sometimes I skip it altogether if my plant’s looking sad.
- Can I freeze it? Well, you can, but it goes a bit odd in texture when you reheat—gets kinda clumpy. I’d rather just halve the recipe if you’re cooking for one. That’s my two cents.
- Is there a way to make it lighter? Sure thing. Use less cheese, or sub in cottage cheese for the mozz (I saw it on TikTok, surprisingly not bad!).
- Can I use store-bought pesto? 100 percent. I do, like, 90% of the time. If you want to try homemade, this recipe is a classic.
And... that’s probably more than you ever needed to know about my Cheesy Pesto Lovers Summer Pasta. But you know what they say—life’s too short for boring dinners. Give it a try, and let me know how yours turns out (especially if you come up with a weird twist—those are my favorite kind of messages!).
Ingredients
- 350 g dried fusilli pasta
- 120 g fresh basil pesto
- 200 g cherry tomatoes, halved
- 100 g mozzarella cheese, cubed
- 50 g grated Parmesan cheese
- 2 tablespoon olive oil
- 1 garlic clove, minced
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
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1Bring a large pot of salted water to a boil. Cook the fusilli pasta according to package instructions until al dente. Drain and set aside.
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2While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
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3Add the halved cherry tomatoes to the skillet and cook for 3-4 minutes until slightly softened.
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4Add the drained pasta to the skillet. Stir in the basil pesto and toss until the pasta is evenly coated.
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5Add the mozzarella cubes and half of the grated Parmesan. Toss gently until the cheese starts to melt.
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6Season with salt and black pepper to taste. Serve immediately, garnished with remaining Parmesan and fresh basil leaves.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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