- In a small skillet heat the 1/2 teaspoon oil over medium heat until hot but not smoking. Add pine nuts. Cook and stir about 2 minutes or until light golden brown. Drain pine nuts on paper towels. Season to taste with salt; set aside.
- For marinade, in a large bowl whisk together the 1/3 cup oil, the vinegar, capers, and garlic until combined. Stir in mozzarella, tomatoes, basil, chives, and parsley. Let marinate at room temperature for 30 minutes, stirring occasionally.
- Meanwhile, cook pasta in boiling lightly salted water according to package directions; reserve 1/4 cup cooking water. Drain pasta in a colander. Add hot pasta and the 1/4 cup reserved cooking water to mozzarella mixture. Let stand for 1 minute.
- Gently toss pasta mixture. Add pine nuts; toss to mix. Season to taste with additional salt and black pepper. Serve warm.
Nutrition Facts (Garden Orecchiette)
- Per serving:
- 494 kcal ,
- 27 g fat
- (8 g sat. fat ,
- 27 mg chol. ,
- 329 mg sodium ,
- 46 g carb. ,
- 3 g fiber ,
- 16 g pro.
Stacy Brown 1630 Days Ago
This is nice. We're starting to eat a mostly vegetarian diet I was worried I wouldn't be able to find anything that had much flavor, this is a great spring/ summer recipe. I added some fresh parm. Cheese to give it a bit more sharper flavor with the mozzarella. I will be making this again!