Pasta, Herbs and Plenty of Melting Mozzarella
'Pasta with heaps of melting mozzarella can take many forms, and most of them are baked.
Dishes like lasagna have their charms, but they’re wintry ones of the hot and bubbling variety. They’re perfect when you want to cozy up next to your oven in February, but a whole lot less appealing in the sticky heat of July.
This summery pasta is a wonderfully gooey exception. The only cooking you’ll need to do is to boil the pasta. Its residual heat will melt the milky, mild cheese as you toss all of the ingredients together.
There are myriad templates for pasta dishes of this type, many of them containing cubed mozzarella, tomatoes and basil, to make a pasta-rich riff on a Caprese salad.
This one is different. It skips the tomatoes but keeps the basil, blending the fragrant leaves — along with fresh mint, Parmesan, garlic and a little chile — into a vibrant, pestolike sauce. At the very end, pine nuts are added to the bowl for crunch, and more fresh herbs are tossed in for brightness. It’s both light and rich, with a garlicky bite. It’s also extremely fast and easy to make.'>>>
https://www.nytimes.com/2017/07/14/dining/pasta-herbs-and-plenty-of-melting-mozzarella.html?
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