Sunday supper: Fusilli With Pesto, Seared Cherry Tomatoes and Pine Nuts

FUSILLI WITH PESTO, SEARED CHERRY TOMATOES AND PINE NUTS

Serves 6.

Note: This can be served warm or chilled, which makes it a great dish for taking on the go. Swap in fresh mozzarella for a creamier addition to the dish. From "Robin Takes Five," by Robin Miller.

• 12 oz. fusilli or any spiral pasta

• 1/4 c. pine nuts

• 1 tsp. olive oil

• 2 c. halved cherry tomatoes (or the smaller grape tomatoes)

• 1/2 c. prepared basil pesto

• Salt and freshly ground black pepper to taste

• 4 oz. mozzarella cheese, diced

Directions

Cook the pasta according to package directions. Drain and keep warm.

Meanwhile, place pine nuts in a small, dry skillet and set the pan over medium heat. Cook for 3 to 5 minutes, until nuts are golden brown, shaking pan frequently.

Heat oil in a large skillet over medium heat. Add cherry tomatoes and cook for 3 to 5 minutes, until tomatoes just start to break down. Fold in the cooked pasta and pesto, and cook for 1 to 2 minutes to heat through. Remove from heat and season to taste with salt and freshly ground black pepper. Transfer pasta to a serving bowl and top with toasted pine nuts and diced mozzarella cheese.