Pesto Penne with Tomato and Bocconcini | IGA Recipes |

Pesto Penne with Tomato and Bocconcini

Preparation time 10 minutes

Total time: 30 minutes

Ingredients

454 g of penne rigate
15 mL (1 tbsp.) of olive oil
20 cherry tomatoes, halved
60 mL (1/4 cup) of drained and chopped sundried tomatoes in oil
125 mL (1/2 cup) of basil pesto
Salt (to taste)
Pepper (to taste)
1 pack (200 g) of bocconcini pearls

Directions

In a large pot of boiling water, cook pasta according to package directions. Drain and set aside.
In the same pot set over medium heat, heat oil and gently cook cherry tomatoes for 1 minute.
Add sundried tomatoes, pesto and pasta. Mix well and season with salt and pepper. Continue cooking to heat pasta. Add bocconcini pearls once pot is removed from heat to prevent them from melting. Stir and serve immediately.