Pesto & Mozzarella Linguine

Ingredients:

• 1 lb. linguine pasta

• 2 Tbsp. olive oil

• 4 cloves garlic, minced

• 1 pint cherry or grape tomatoes, halved

• 1 Cup prepared pesto

• 8 oz. fresh whole mozzarella, sliced into small squares

• 1/2 tsp. crushed red pepper

• 2 Tbsp. basil

• salt, pepper

• freshly grated parmesan cheese, if desired

Directions:

1. Cook the linguine until al dente. Reserve 1 cup of the pasta liquid before draining the pasta.

2. While the pasta is cooking, in a 12 inch skillet, heat the oil on medium-high temperature.

3. Add the garlic, tomatoes, crushed red pepper, basil, salt & pepper. Cook 4-5 minutes, stirring often, until the tomatoes soften. Remove pan from the heat and set aside.

4. Add the cooked linguine, pesto and 1/4 cup of the pasta water. Stir to form a sauce. Add more pasta water if necessary to make a thin sauce to coat the pasta.

5. To the pan, add the mozzarella; toss to combine. Sprinkle with parmesan cheese, if desired.

6. Serve from the pan or transfer to a large pasta bowl and devour!