Pesto Taglierini with Roasted Tomatoes & Stracciatella

Difficulty Level: Easy

Total Time: 1 hour

Serving Size: 2-4 servings

Ingredients:

• 1/2 lb. taglierini or other long pasta

• 2 pints cherry tomatoes

• 1/4 cup extra virgin olive oil

• 1 cup basil pesto

• 1/3 cup Parmigiano Reggiano, finely grated

• 4 oz. stracciatella

• Salt to taste

• Pasta water as needed

  
  

Directions:

1. Preheat the oven to 375°F.

2. Add the cherry tomatoes to an oven-safe dish. Drizzle with olive oil and add salt to taste. Roast for about 40 minutes. Remove from the oven and set aside.

3. Bring a large pot of water to a boil.

4. Once the water comes a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.

5. Add the pesto to a large sauté pan.

6. Strain the pasta and add to a large sauté along with the pesto with 1/4 cup of pasta water. Toss until combined.

7. Add Parmigiano and toss again.

8. Plate and top with stracciatella and the roasted tomatoes.