Pesto Linguine with Roasted Tomatoes and Fresh Mozzarella
Roasted tomatoes, fresh mozzarella cheese and pesto combine to make this linguine dish into something extra special.
Ingredients
- 2 cups cherry tomatoes
- 2 teaspoons extra virgin olive oil
- 1 package BUITONI Refrigerated Linguine (9 oz.)
- 1/4 cup BUITONI Refrigerated Pesto with Basil (7 oz.)
- 1/2 cup fresh mozzarella cheese
Method
PREHEAT oven to 375° F. Line a large baking sheet with parchment paper.
PLACE tomatoes and oil in a medium bowl; toss well to combine. Pour onto prepared baking sheet. Bake for 12 to 15 minutes or until tomatoes are starting to open slightly.
PREPARE pasta according to package directions; drain, reserving ¼ cup cooking water.
PLACE pasta, pesto and 2 tablespoons reserved cooking water in a large serving bowl; toss well to combine. Add tomatoes and mozzarella cheese; gently mix to combine. Top with Parmesan cheese and cracked black pepper, if desired.
