Monday,16 July, 2018
Current issue | Issue 1219, (30 October - 5 November 2014)
Monday,16 July, 2018
Issue 1219, (30 October - 5 November 2014)

Ahram Weekly

Caprese threaded skewers with pesto spaghetti

Serves 4

350 gm spaghetti
120 gm ready made pesto sauce
40 cherry tomatoes
40 mini buffalo mozzarella balls
40 fresh basil leaves
30 mls balsamic vinegar
30 mls extra virgin olive oil
Pinch of dried basil (rubbed)
Grated Parmesan (to sprinkle)
Salt + pepper

Fill a large cooking pan with plenty of salted boiling water.  Cook spaghetti until al dente.  Drain and immediately add pesto sauce to hot pasta and combine.  In the meantime, thread mozzarella, tomato and plied basil leaves, alternately, onto four skewers; dividing quantity into tens on each.  In a screw top glass jar, combine vinegar, oil, salt, pepper and dried basil.  Close tightly and shake vigorously to mix.  Transfer spaghetti onto a large serving dish.  Sprinkle Parmesan on top.  Add threaded caprese skewers layered over Parmesan.  Drizzle vinegar dressing on top of caprese and serve.

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