I honestly can’t think of a better way to use pesto. This just might be one of my favorite recipes involving pesto ever. This is one of those recipes where there are usually never any leftovers. And if there happens to be a little bit of leftovers, they are pretty much gone as I am trying to put the last bit into Tupperware. I find myself constantly sneaking a bite or two because I just can’t stop eating the stuff!
Funny story about this pasta… I love tomatoes and Max is ok with them, but he really hates the seeds in the middle. So he fishes out every tomato and squeezes out the seeds and then he will proceed to eat the pasta. Cracks me up.
8 oz whole-wheat penne pasta
1 cup medley tomatoes cut in half
1 cup cherry size mozzarella balls
3 tablespoons pesto
1. Cook pasta in boiling water with a handful of salt until al dente and strain.
2. Put the cooked pasta back into the pot and stir in the pesto, tomatoes and mozzarella and enjoy!