Giada De Laurentiis' Almond Pesto Caprese Pasta Is Perfect For Mother's Day Lunch

Mother’s Day is almost here, and if you’re anything like us, the last thing you want to do is waste an hour in line waiting for your table at brunch to be ready, rather than enjoying the day. That’s why we always end up just making something at home , so we can celebrate comfortably, rather than bumping elbows with dozens of other families at an overpriced restaurant. But you don’t have to make something complicated. In fact, we think Giada De Laurentiis ‘ caprese pasta is the perfect choice for Mother’s Day lunch, because the only thing that needs to cook is the pasta, and you can make the sauce while it’s bubbling away. That means less time in the kitchen, more time spent with Mom.

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This caprese-inspired pasta recipe has a few unique touches that makes it seem fancy enough to serve to mom on Mother’s Day, and it’s also a delicious option pretty much any day of the year, though its fresh and vibrant flavors just scream summer to us. First, the recipe calls for orecchiette pasta, which is perfect for holding onto any pasta sauce. Second, the star of the dish is homemade pesto, but this pesto is made with roasted almonds, giving it an extra nutty flavor.

Another key to making sure your pesto comes out tasting like something you could get served at a restaurant? You need to use a quality olive oil. We like to use California olive oil , though De Laurentiis’ recommended Gold Wrapped Extra Virgin Olive Oil from her Giadzy shop is a nice option, too. It’s made in Liguria, which is the birthplace of pesto, and features a delicate, fruity flavor. You can even buy a bottle as gift for Mom, too, if she likes to cook.

Giadzy Ligurian Gold-Wrapped Extra Virgin Olive Oil

While the pasta is boiling, you can make the pesto in your food processor or mortar and pestle, if you’re feeling rustic. Then, add quartered cherry tomatoes, diced fresh mozzarella cheese, and the pesto to a bowl along with the pasta, using a slotted spoon to add the pasta so the starchy pasta water can help create a clingy sauce with the pesto that will stick to each bite.

The end result? A fresh, vibrant Italian pasta recipe that can be served warm or at room temperature for a laid back but totally classy Mother’s Day lunch or dinner. Feel free to add any other spring vegetables that are in season, like asparagus or fresh peas, and you can experiment with it all summer — roasted eggplant or sauteed zucchini would be a delicious addition, too. Leave it to De Laurentiis to come up with a recipe that manages to be this easy, but also elegant.

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