Gluten free pesto pasta with mozzarella and cherry tomatoes

This is one of the dishes I prepare the most during the summertime because even if it is not cold it has anyway a refreshing taste. One variation that I use sometimes is that of substituting the Fior di Latte with Buffalo mozzarella, for a more incisive and peculiar taste…. and in this specific case, to make the recipe adapt to people intolerant to gluten, I simply use gluten free pasta instead of the normal one.

Time of cooking

20 minutes

Servings

2

What did I use

A nonstick pot, a large pot, a wooden spoon, a cutting board, a knife, a glass bowl

Ingredients

Mozzarella fior di Latte: 1

Cherry tomatoes: about 20

Pesto alla Genovese: 4 spoons( better homemade…)

onion, carrots and celery cut in little cubes( when I am in a hurry I use mixed frozen vegetables; it is not bad at all!)

Olive oil

Salt/pepper

How did I do

I boiled the pasta and when it was almost ready, I prepared the sauce.

If one uses gluten free pasta, he/she has to remember to put a little oil in the water while cooking it not to let it stick.

I cut the tomatoes in 2 and soft them for few minutes in the pot with some olive oil and the cut vegetables.

I turned off the fire, added the pesto and added salt and pepper if necessary.

The pesto was very tasty itself so I avoided to add salt and pepper.

I cut the mozzarella in little cubes.

I dried the pasta, put it in the bowl and I added the cheese, the tomatoes and the pesto sauce. I vastly mixed everything and served immediately.

Buon appetito!