Corkscrew With Pesto And Oven Roasted Tomatoes

Ingredients

• 1 1/2 cup Grape Tomatoes
• Sliced In Half
• 1 tsp Olive Oil
• 16 oz Corkscrew Pasta
• 1 cup Fresh Mozzarella (Cilliegine)
• Sliced In Half
• 2 cup Packed Fresh Basil Leaves
• 1 cup Olive Oil
• 1 clove Garlic
• 1/2 cup Grated Parmesan Cheese
• 1/4 cup Roasted Pine Nuts
• 1 Salt

Instructions

1. For The Pesto, add all ingredients to a food processor or blender and process until smooth, scraping down the sides as necessary.
2. Preheat oven to 425F and set a large pot of salted water on high heat to boil for the pasta.
3. In a small bowl, toss the tomatoes with a teaspoon of olive oil.
4. Lay them in a single layer on a Silpat lined baking sheet, and roast for 15-18 minutes.
5. Cook pasta according to directions and drain, reserving 1/2 cup of the pasta water.
6. Add the freshly made pesto to your pasta and stir to coat.
7. If the pesto is too thick for your liking, you can thin it out a bit with the reserved pasta water, adding a little at a time.
8. Add in the oven roasted tomatoes and room temperature fresh mozzarella.
9. The warmth of the pasta will soften the cheese.
10. Taste the pasta and add salt as needed.