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Pasta with lemon pesto and cherry tomatoes

Wonderful first course, easy and quick to make, but with a touch of originality, typically Italian: use Basil pesto with Sorrento I.G.P. lemon

This is a light and fresh recipe but full of flavor, suitable for all occasions.

Ingredients

360g short pasta (recommended: ridged penne)
250g ripe cherry tomatoes
1 clove of garlic
1 tablespoon olive oil
1 jar of Basil pesto with Sorrento I.G.P. lemon from Cascina San Cassiano
Salt
Grated pecorino cheese (to taste)

Great with whole wheat pasta and vegan version using Basil pesto sauce (vegan), or protein-packed version using High in protein basil pesto sauce or High in protein red pesto sauce from Cascina San Cassiano.

Preparation

Wash the cherry tomatoes and cut them in half. In a large skillet, heat the olive oil over low heat and sauté the peeled garlic clove for about 1-2 minutes., Add the cherry tomatoes to the skillet and cook them over high heat until they start to soften and release their juices, approximately 8-10 minutes.

Meanwhile, bring about 1.5 liters of water to a boil. Add a handful of coarse salt to the boiling water and then add the pasta. Cook the pasta for a couple of minutes less than the recommended cooking time on the package.Drain the pasta and immediately transfer it to the skillet with the cherry tomatoes. Add the jar of Basil pesto with Sorrento I.G.P. lemon to the skillet and mix the pasta and sauce together for about 1 minute.

Serve the pasta with a light sprinkling of grated pecorino cheese. This recipe works well with all the basil pesto variations from Cascina San Cassiano.

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