Roasted Cherry Tomato, Pesto & Mozzarella Cappelletti
- The Pasta Table
- Jun 14, 2023
- 1 min read
Updated: Apr 5
Difficulty Level: Easy
Total Time: 45-60 minutes
Serving Size: 2-4 servings

Ingredients:
1/2 lb. Capelletti or other short pasta
2 pints cherry tomatoes
1/4 cup extra virgin olive oil
Sea salt to taste
3/4 cup basil pesto
Juice of 1 lemon
Zest of 1 lemon
1/2 cup Parmigiano Reggiano, finely grated
8 oz. fresh mozzarella, diced
Directions:
Preheat the oven to 400°F.
Add the cherry tomatoes to an oven-safe dish. Drizzle with olive oil and salt to taste. Roast for about 20-30 minutes.
Meanwhile, bring a large pot of water to a boil.
Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.
Strain the pasta and add to a large sauté pan along with the pesto sauce and 1/4 cup of pasta water. Toss over low heat.
Add the lemon zest, lemon juice, Parmigiano and more pasta water as needed, 1/4 cup at a time.
Stir in the roasted cherry tomatoes and mozzarella. Add more salt to taste.
Plate and top with more grated Parmigiano.
Pro Tip: This dish is also a great pasta salad option when served cold!
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