caprese: 2 ways

Yesterday I shared the recipe for small batch pesto; and it was easier and more delicious than I thought. 

So, with a cup of pesto I needed to think of a few recipes to use it up. If you’re a regular, you know I grocery shop each week and only buy what I need for the week, which means before the pesto was prepped I knew I needed to have what I was going to eat it with in the fridge. 

Caprese! 

My favourite summer staple is easily dressed up as an easy, yet impressive, salad and dressed down and tossed in pasta. As you’ll also recall, I don’t like leftovers but will make the same thing every day or use what I have lying around and jazz it up (aka: how the pasta came to be). 

Grab that pesto, let’s do caprese, 2 ways. 

For one serving
5 large cherry tomatoes, quarterd
10 mini bocconcini, halved
1/4 cup pesto
healthy drizzle balsamic vinegar or glaze
a couple of fresh basil leaves wouldn’t hurt either

For one serving
2 oz dry pasta, cooked to specifications on the box
1/4 cup pesto
3 mini bocconcini, quartered
3 cherry tomatoes, quartered
1 tablespoon cream (sour cream or greek yougart would also work)
optional: parmesan cheese

Cook pasta as per directions on the box
In a medium fry pan, heat pesto on med-low heat. Once warm, add cream, cooked and drained pasta, cheese, and tomatoes. Stir until bocconcini is melted.
Serve immediately with some fresh parmesan on top.

THE CHEEEEESE! 

 

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