ニューヨーク・タイムズのインスタグラム(nytimes) - 7月25日 01時30分

Pasta with heaps of melting mozzarella — yes, we’ll repeat that: heaps of melting mozzarella — can take many forms. Most of them are baked. But this wonderfully gooey herb and pasta dish uses the heat from freshly boiled pasta to melt the #mozzarella without requiring an oven. There are lots of templates for #pasta dishes like this one, many of them containing cubed mozzarella, tomatoes and basil. This one 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 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 really fast and easy to make. What more could you ask for? The #recipe, maybe. Visit the link in our profile to get it — and to see more photos by @andrewscrivani.

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