🥄Ingredients
8 oz (225g) penne pasta1/2 cup basil pesto (store-bought or homemade) 1 cup cherry tomatoes, halved 1 cup fresh mozzarella balls 1/4 cup fresh basil leaves, torn Salt and pepper, to taste Grated Parmesan cheese, for serving (optional)
🥄Instructions:
Bring a large pot of salted water to a boil.
Add the penne pasta and cook according to the package instructions until al dente.
Once cooked, drain the pasta and set aside.
While the pasta is cooking, halve the cherry tomatoes.
Tear the fresh basil leaves into smaller pieces.
In a large mixing bowl, add the cooked pasta.
Add the basil pesto to the pasta and toss until the pasta is evenly coated with the pesto.
Gently fold in the halved cherry tomatoes and mozzarella balls into the pesto-coated pasta.
Season the pasta with salt and pepper to taste. Remember that the pesto and mozzarella already contain some salt.
Sprinkle the torn fresh basil leaves over the pasta for a burst of flavor and aroma.