2 cups basil leaves
½ cup olive oil
1 garlic clove
½ cup Parmesan cheese
¼ cup pine nuts, roasted
Salt to taste
1 ½ cups grape tomatoes, halved
1 tsp. olive oil
16 oz. oreccchiette pasta
1 cup mozzarella, sliced, room temp
Preheat oven to 425º and begin bringing a large pot of salted water to a boil. While oven and water are heating, prepare pesto by adding all ingredients to a food processor. Blend until smooth. Toss cherry tomatoes with the olive oil and lay flat on a baking sheet. Roast for 15 minutes.
Cook pasta according to package directions. When draining, reserve ½ cup of the water. Stir together the pasta and pesto. Add the reserved water as needed to thin out the pesto to your liking. Stir in the roasted tomatoes and mozzarella. Enjoy your tasty meal!
Recipe from Lovely Little Kitchen