Perfect for summer time.
1/2 pound medium pasta shells
1 pint grape tomatoes
1/2 pound mozzarella
Fresh basil leaves
Salt & pepper
1/2 cup pesto
Bring large pot of water to boil and cook pasta shells until al dente, about 10 minutes. Halve grape tomatoes.
Heat olive oil in a skillet on medium-high heat. Add tomatoes and cook for about 2 minutes. Mix in strained al dente pasta and pesto. Cook for another 2-3 minutes.
Add mozzarella and basil and combine throughout as you remove pan from heat.
Top with parmesan, salt, and pepper.