Torcetti, Mozzarella, & Tomatoes in Pesto2014-05-06
- Yield : 2
- Servings : 2
- Prep Time : 5m
- Cook Time : 12m
- Ready In : 17m
Bright fresh flavors combine in a dish that can be a stand alone as well as a great side. You are welcome to make your own homemade pesto but the refrigerated stuff by the deli counter comes in a close second with a lot less work. Stay clear of the jarred stuff on the shelves by the spaghetti sauce, that stuff is nasty. If you can’t find Torcetti, Rotini or Radiatori pasta works nicely too.
- ½ pound Torcetti pasta, cooked to al dente directions on bag
- 10 cherry tomatoes, cut in half from the stem to the bottom
- 6 ounces prepared pesto
- 3 ounces fresh buffalo mozzarella, diced into 1/2 inch pieces
- salt and pepper to taste
Cook paste according to the directions on the package. Drain the pasta and return it to the pot. Stir in pesto.
Serve warm by plating the pesto pasta then, topping with tomatoes and mozzarella or serve chilled by chilling the pesto pasta first before plating.
Stir any left-over pasta, cheese, and tomatoes together and store in fridge for up to one week.