Pesto Penne with Cherry Tomatoes
Basil pesto, sweet tomatoes and little mozzarella make a bright, easy pasta bowl.
Ingredients
- 350 g penne
- 150 g basil pesto
- 250 g cherry tomatoes, halved
- 150 g mini mozzarella balls, drained
- 2 tbsp extra-virgin olive oil
- 1/2 lemon, zested and juiced
- Salt and black pepper
- Fresh basil leaves
Method
- Cook penne in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
- Warm olive oil in a pan and cook tomatoes cut-side down until just softened and juicy.
- Toss pasta with pesto and a splash of pasta water until coated.
- Fold in tomatoes, mozzarella and lemon zest. Taste and season with pepper and lemon juice.
- Scatter with basil and serve warm or at room temperature.
This recipe is part of The World Table, our flip-through recipe diary. Open the diary →
