Creste di Gallo with Pesto, Stracciatella & Roasted Cherry Tomatoes

Difficulty Level: Easy

Total Time: 1 hour

Serving Size: 2-4 servings

Ingredients:

• 1/2 lb. creste di gallo

• 2 pints cherry tomatoes

• 1/2 cup extra virgin olive oil

• 1 cup basil leaves, packed

• 1/4 cup pine nuts, toasted

• 1/3 cup Parmigiano Reggiano, finely grated

• 1 garlic clove, grated

• 1/4 tsp. salt

• Juice of 1/2 lemon

• 4 oz. stracciatella

• Salt to taste

• Pasta water as needed

Directions:

1. Preheat the oven to 375°F.

2. Add the cherry tomatoes to an oven-safe dish. Drizzle with olive oil and add salt to taste. Roast for 30-40 minutes. Remove from the oven and set aside.

3. Add the pine nuts, garlic and salt to a food processor. Blend until a paste-like consistency forms, then add the basil leaves along with 1/4 cup olive oil and lemon juice. Blend again, then add the Parmigiano and blend until smooth. Add more olive oil if needed.

4. Bring a large pot of water to a boil.

5. Once the water comes a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.

6. Strain the pasta and add to a large pan along with the pesto and 1/4 cup of pasta water. Toss until combined. Add more pasta water as needed, 1/4 cup at a time.

7. Plate and top with stracciatella and the roasted tomatoes.