Roasted Cherry Tomato, Pesto & Mozzarella Cappelletti

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:

1. Preheat the oven to 400°F.

2. Add the cherry tomatoes to an oven-safe dish. Drizzle with olive oil and salt to taste. Roast for about 20-30 minutes.

3. Meanwhile, bring a large pot of water to a boil.

4. 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.

5. 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.

6. Add the lemon zest, lemon juice, Parmigiano and more pasta water as needed, 1/4 cup at a time.

7. Stir in the roasted cherry tomatoes and mozzarella. Add more salt to taste.

8. Plate and top with more grated Parmigiano.

   
   

Pro Tip: This dish is also a great pasta salad option when served cold!