Sunday, March 14, 2010

Pasta with Tomatoes and Mozarella

1 lb. bow-tie pasta
1 pint cherry tomatoes, each cut in half
1/2 c. prepared pesto
8 oz. fresh mozzarella, cut into pieces
1/4 c. olive oil
salt and pepper
1/2 c. torn fresh basil
1/4 c. grated Parmesan

Cook pasta, undercook by 1 min. Drain pasta and return to pot. Add tomatoes, pesto, mozzarella and olive oil. Season with salt and pepper. Mix well, cover and set aside off heat until cheese has started to melt, about 2 min. Stir in basil and Parmesan.
Serve immediately.

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