Another salad turned into a pasta meal. I used casarecce as pasta (a kind of stretched out wokkel), but you can choose a different shape if you can’t find these.
Pasta Caprese (serves 2)
200 g pasta
25 g pine nuts
some basil leafs
250 g cherry tomatoes
1 ball buffalo mozzarella
75 g rucola
Cook the pasta in a large pan of generously salted boiling water until cooked to your liking.
Roast the pine nuts. Cut the cherry tomatoes in half. Slice (or tear) the buffalo mozzarella in cubes.
Mix the pasta with some olive oil. Add the rucola and cherry tomatoes and divide over plates. Sprinkle with the pine nuts, torn up basil leafs and mozzarella. Finish with a drizzle of olive oil if you like.
Note: to make this dish truly vegetarian, make sure you choose a mozzarella that is suitable for vegetarians.