Pesto Pasta with Roasted Tomatoes, Arugula, and Mozzarella – Not Just

Ingredients

2 Tbsp	olive oil, plus more to serve

1 cup	mini mozzarella balls

2 cups	coarsely chopped baby arugula

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.