Gluten Free Tri Colour Penne with Pesto, Tomatoes and Mozzarella

Cook Time Prep 10 min / Cooking 20 min

Servings 2

Ingredients

250 Gluten Free tri colour penne

1 bunch basil

½ garlic clove

100g pine nuts

1 tbsp grated parmigiano cheese

Approx. 1 cup extra virgin olive oil

10 Cherry tomatoes, cut in half

½ punnet baby bocconcini balls

1 tbsp toasted pine nuts

Basil leaves, to serve

Salt

Pepper

Cheesy, delicious and gluten free!

Method

Preheat oven to 200C.

To make the pesto – in a small food processor, blitz the basil, pine nuts, cheese, garlic and oil until smooth. Set aside.

In a preheated oven, bake the cherry tomatoes with a little oil, salt and pepper at 200C for 15-20 minutes until caramelized and blistered

To the cooked pasta, add the pesto, tomatoes and bocconcini balls, then top with fresh basil and toasted pine nuts