THE HOT LIS T 2024 culturecheesemag.com 61
RECIPES
THUMBPRINT PASTA
This recipe uses orecchiette mozzarella, which looks likes thumb
prints and resembles the pasta shape by the same name. (Fun Fact:
orecchiette translates to "little ears.") If you can't find orecchiette
mozzarella, you can cut any fresh mozzarella into ½-inch cubes.
The cheese is added to warm pasta toward the end of cooking,
melting to a soft and stringy consistency. Mint provides a bright
note in the deconstructed pesto, resulting in a fresh summer bite.
Serves 2
1 cup grated parmesan
2 cups basil, stems
removed, plus more for
garnish
2 cups mint, stems
removed, plus more for
garnish
2 garlic cloves, minced
½ teaspoon crushed
red pepper
½ teaspoon kosher salt,
plus more for seasoning
water
½ cup olive oil
8 ounces orecchiette
mozzarella
12 ounces fusilli pasta
½ cup green olives, pits
removed and chopped
¼ cup toasted pine nuts
¼ cup toasted walnuts,
chopped
fPulse parmesan, basil,
mint, garlic, red pepper,
and salt in a blender to
combine. Slowly add olive
oil and blend.
fAdd 2 tablespoons of pesto
mixture and mozzarella to
a bowl. Cover and allow
mixture to come to room
temperature.
fBring a large pot of salted
water to a boil and cook the
pasta al dente according to
package instructions.
fDrain pasta, reserving ½
cup of pasta water.
fTransfer cooked pasta to
a serving bowl. Add the
marinated mozzarella,
reserved pasta water, and
remaining pesto. Toss until
the cheese just starts to melt.
fGarnish with torn basil,
mint leaves, olives, pine
nuts, and walnuts.
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