Difficulty Level: Easy
Total Time: 1 Hour
Serving Size: 2-4 servings
1/2 lb. Capelletti or other short pasta (fusilli is a great option for this as well!)
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
8 oz. fresh mozzarella, diced
Optional: Top off the pasta with some freshly grated Parmigiano Reggiano or mix it into the pesto sauce for extra cheesy flavor!
Preheat the oven to 375°F.
Add the cherry tomatoes to an oven-safe dish. Drizzle with olive oil and salt to taste. Roast for about 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 medium-low heat. Add more pasta water as needed, 1/4 cup at a time.
Stir in the lemon zest, lemon juice, roasted cherry tomatoes and mozzarella. Add salt to taste.
Pro Tip: This dish is also a great pasta salad option when served cold!