Penne rigate with pesto and cherry tomatoes are a simple, quick and tasty first course, perfect for a quick lunch.

Penne rigate al pesto con pomodorini INGREDIENTI Ingredienti per 2 persone 1 busta di Penne rigate 2 cucchiai Pesto ½ tazza di pomodorini, tagliati a metà ½ tazza di piccole mozzarelline Sale e pepe a piacere 6 foglie di basilico fresco, Pinoli tritati, per guarnire ISTRUZIONI Cuocere la pasta al dente. Unire i pomodori, il formaggio e il pesto in una ciotola, aggiustare di sale e pepe; aggiungere la pasta e mescolare. 

Guarnire con basilico e pinoli.

Penne rigate al pesto with tomatoes INGREDIENTS Ingredients for 2 people 1 pouch of Penne rigate 2 tablespoons Pesto ½ cup cherry tomatoes, halved ½ cup small mozzarella balls Salt and pepper to taste 6 fresh basil leaves, shredded Pine nuts, for garnish INSTRUCTIONS Fill a large saucepan with water and bring it to a boil. As soon as it has reached the boiling point, dip the penne rigate into it and cook it al dente or in any case according to the degree of cooking you desire. Combine tomatoes, cheese and pesto in a bowl, add salt and pepper to taste; add pasta and toss.

There will be no need to add extra virgin olive oil, as everything will be seasoned with pesto alla genovese. Top with basil and pine nuts.