Orecchiette With Sautéed Cherry Tomatoes, Mozzarella And Basil Pesto

1. 1

   Bring a large pot of water to a boil. Add a pinch of kosher salt. Add pasta and cook till al dente, about 9 minutes. (Package instructions may say up to 11 minutes but the pasta will continue cooking as its tossed with the other ingredients so it's best to undercook it a little bit.) Drain pasta. Do not rinse.

2. 2

   Heat olive oil in a large skillet over high heat. Add the cherry tomatoes and cook for 30 seconds. Add pasta and pesto. Cook 1 minute, stirring to coat pasta with the pesto. Add the mozzarella. Stir to incorporate. Add the fresh basil and remove from the heat.

3. 3

   Divide pasta among bowls and sprinkle each with some fresh shavings of Parmigiano. Crack the pepper overtop and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.