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Pesto Pasta with Mozzarella and Red Pepper

Pasta dish on


  • 250g pasta (such as penne or fusilli)
  • 1 red bell pepper, thinly sliced
  • 1 cup fresh mozzarella balls, halved
  • 1/2 cup basil pesto (store-bought or homemade)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Grated Parmesan cheese for garnish (optional)
  • Fresh basil leaves for garnish (optional)


  1. Cook the pasta according to the package instructions in a large pot of salted boiling water until al dente. Drain the pasta and set it aside.
  2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sliced red bell pepper to the skillet. Sauté until the peppers are softened but still slightly crisp, about 5-6 minutes. Season with salt and pepper to taste.
  3. Add the cooked pasta to the skillet with the peppers and garlic. Toss everything together until the pasta is well coated with the olive oil and garlic.
  4. Stir in the basil pesto until the pasta is evenly coated. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
  5. Remove the skillet from the heat and add the halved fresh mozzarella balls to the pasta. Gently toss to combine, allowing the heat of the pasta to soften the mozzarella slightly.
  6. Taste and adjust the seasoning if needed.
  7. Transfer the pesto pasta with mozzarella and red pepper to serving plates or a large serving dish.
  8. Garnish with grated Parmesan cheese and fresh basil leaves, if desired.
  9. Serve immediately, and enjoy your delicious Pesto Pasta with Mozzarella and Red Pepper!

This dish is perfect for a quick and flavorful weeknight dinner or a delicious addition to any pasta lovers’ repertoire.

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