Basil Pesto Pasta with Sun-Dried Tomato & Mozzarella
- Cut cherry tomatoes in half, drizzle on olive oil and oregano and roast in the oven for around 25 mins.
- Boil the pasta according to pack instructions.
- Chop up the mozzarella into pieces.
- Once the pasta is boiled, stir in the Pesto.
- Add rocket leaves to a bowl, and top with the Pesto pasta, then top the pasta with Mozzarella and roasted tomatoes.
- Drizzle the oil from the tomatoes over the mozzarella and serve.