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.


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