Torcetti, Mozzarella, & Tomatoes in Pesto

½ lb Torcetti pasta, cooked to al dente directions on bag

10 cherry tomatoes, cut in half from the stem to the bottom

6 oz prepared pesto

3 oz fresh buffalo mozzarella, diced into 1/2 inch cubes

salt and pepper to taste

Cook paste according to the directions on the package. Drain the pasta and return it to the pot. Stir in pesto.

Serve warm by plating the pesto pasta then, topping with tomatoes and mozzarella. Or you can serve chilled by chilling the pesto pasta in the refrigerator first then add all the cheese and tomatoes before plating.

Stir any left-over pasta, cheese, and tomatoes together and store in fridge for up to one week.

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Torcetti, Mozzarella, & Tomatoes in Pesto