Pesto Penne with Tomato and Bocconcini
Prep Time
Price Per Serving
Cooking Mode
454 g lb penne rigate
15 mL tbsp. olive oil
20 cherry tomatoes, halved
60 mL cup drained and chopped sundried tomatoes in oil
125 mL cup basil pesto
to taste Salt (to taste)
to taste Pepper (to taste)
1 pack bocconcini pearls
454 g lb penne rigate
15 mL tbsp. olive oil
20 cherry tomatoes, halved
60 mL cup drained and chopped sundried tomatoes in oil
125 mL cup basil pesto
to taste Salt (to taste)
to taste Pepper (to taste)
1 pack bocconcini pearls
Directions
1In a large pot of boiling water, cook pasta according to package directions. Drain and set aside.
2In the same pot set over medium heat, heat oil and gently cook cherry tomatoes for 1 minute.
3Add sundried tomatoes, pesto and pasta. Mix well and season with salt and pepper. Continue cooking to heat pasta. Add bocconcini pearls once pot is removed from heat to prevent them from melting. Stir and serve immediately.
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Personal Note
Personal Note