Fettucini Caprese

This was life changing.
Some of my favorite things are Pesto, Pine Nuts, Fettucini, Garlic and Caprese Salad…so…why not combine them?

• The Pasta
  I bought the refrigerated fettucini…the type that you boil for about two minutes.  You seriously have to keep an eye on this. 2 minutes is the maximum that you should boil it. At about 1:30, start sampling the pasta. Every 10 seconds is critical. I cook it until it is a little on the al dente side. I will be adding sauce and this will change the texture.
• Pine Nuts
  Unless you buy toasted pine nuts, you need to toast them to bring out the flavor. Take a sauce pan, add a little extra virgin olive oil (a teaspoon will be perfect) and then add your pine nuts. Keep a close eye on these. When they start to slightly brown, they are done.
• Pesto
  It’s easy to make, but there are some really good brands out there. Buy your favorite. Take the entire container, add some fresh minced garlic, add your pine nuts, add a little Olive Oil. Heat long enough for all the flavors to blend…turn off the stove and set aside.
• Tomatoes
  I really like the firmness and the flavor of Kumato Tomatoes. You can use anything that you like. I cut them in half so they are the perfect mouthful.
• Mozzarella Fresca
  These are the little balls of mozzarella that are in water. Cut these in half too.
• Balsamic Vinegar Reduction 
  Put about 1/16 cup of balsamic in a small pan and heat on the stove. Cook until it reduces to about 20-25% of the original moisture level. Keep a close eye on this.
• Fresh Basil
  I  buy the living plants. Take about 6 leaves and dice them really well with a very sharp knife.

Cook the pasta, strain in a colander.  don’t rinse…but make sure the water is completely out of the pasta
When these are drained of water, put back in the pot, add the pesto, stir really well. At this point, I added some basil paste and made sure all was blended

I plated the pasta. Topped with the Mozzarella Fresca, and Tomatoes, the chopped basil. and around the edges of the plate put the balsamic reduction, some more pine nuts, and some red pepper flakes. That’s thinly sliced baguettes toward the back.

Enjoy!