SIZE
For 6
PREPARATION
15 minutes
DIFFICULTY
- Level
Ingredients
1 cup | mini mozzarella balls |
2 cups | coarsely chopped baby arugula |
½ cup | Not Just Pesto |
Process
1
Preheat the oven to 350 degrees with the rack in the middle position. Place the tomatoes on a rimmed sheet tray, drizzle with the oil, and season with salt and pepper. Roast for about 20 minutes until tomatoes begin to release some of their juices.
2
Meanwhile, cook the pasta until al dente, drain and add back to the pot. Add the roasted tomatoes and their juices, mozzarella, arugula, pesto rosso, salt and pepper. Toss to combine and drizzle with more olive oil.
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