CAPRESE PASTA
Author: Rachel Schultz
Serves: 2
- ½ pound pasta shells, cooked al dente
- 1 pint grape tomatoes, halved
- ½ pound mozzarella
- ½ cup pesto
- Basil
- Olive oil
- Shredded parmesan
- Salt & pepper
- Heat olive oil in a skillet on medium-high heat.
- Add tomatoes and cook for about 2 minutes.
- Mix in strained pasta and pesto. Cook for another 2-3 minutes.
- Add mozzarella and basil and combine throughout.
- Remove pan from heat. Top with parmesan and salt & pepper.
Recipe by Rachel Schultz at https://rachelschultz.com/2012/05/30/caprese-pasta/
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