Corkscrew With Pesto And Oven Roasted Tomatoes

Name: Corkscrew With Pesto And Oven Roasted Tomatoes
Yield: 6 servings
Cuisine: American
Ingredients: 1 1/2 cup Grape Tomatoes, Sliced In Half; 1 tsp Olive Oil; 16 oz Corkscrew Pasta; 1 cup Fresh Mozzarella (Cilliegine), Sliced In Half; 2 cup Packed Fresh Basil Leaves; 1 cup Olive Oil; 1 clove Garlic; 1/2 cup Grated Parmesan Cheese; 1/4 cup Roasted Pine Nuts; 1 Salt

Adam Thielmann @cook_3908545

Corkscrew With Pesto And Oven Roasted Tomatoes

Adam Thielmann @cook_3908545

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Ingredients

6 servings

Corkscrew Pasta
1 1/2 cupGrape Tomatoes, Sliced In Half
1 tspOlive Oil
16 ozCorkscrew Pasta
1 cupFresh Mozzarella (Cilliegine), Sliced In Half
Pesto
2 cupPacked Fresh Basil Leaves
1 cupOlive Oil
1 cloveGarlic
1/2 cupGrated Parmesan Cheese
1/4 cupRoasted Pine Nuts
1Salt

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Steps

1

For The Pesto, add all ingredients to a food processor or blender and process until smooth, scraping down the sides as necessary.
2

Preheat oven to 425°F and set a large pot of salted water on high heat to boil for the pasta.
3

In a small bowl, toss the tomatoes with a teaspoon of olive oil. Lay them in a single layer on a Silpat lined baking
sheet, and roast for 15-18 minutes.
4

Cook pasta according to directions and drain, reserving 1/2 cup of the pasta water.
5

Add the freshly made pesto to your pasta and stir to coat. If the pesto is too thick for your liking, you can thin it
out a bit with the reserved pasta water, adding a little at a time.
6

Add in the oven roasted tomatoes and room temperature fresh mozzarella. The warmth of the pasta will soften
the cheese.
7

Taste the pasta and add salt as needed.