Caprese Pasta

Perfect for summer time.

Caprese Pasta
Serves 2

1/2 pound medium pasta shells
1 pint grape tomatoes
1/2 pound mozzarella
Fresh basil leaves
Olive oil
Shredded parmesan
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.

Advertisements

A voice for the people. Comments make me happy.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s