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Alright, don’t linger, let’s practice this corkscrew with pesto and oven roasted tomatoes formula with 12 components which are absolutely easy to find, and we have to process them at the very least through 7 ways. You should expend a while on this, so the resulting food could be perfect.

Ingredients requirements for Corkscrew With Pesto And Oven Roasted Tomatoes:

1. Provide - Corkscrew Pasta
2. Get 1 1/2 cup for Grape Tomatoes, Sliced In Half
3. Provide 1 tsp Olive Oil
4. You need 16 oz for Corkscrew Pasta
5. Get 1 cup - Fresh Mozzarella (Cilliegine), Sliced In Half
6. Need Pesto
7. You need 2 cup for Packed Fresh Basil Leaves
8. Make ready 1 cup of Olive Oil
9. Require 1 clove - Garlic
10. Make ready 1/2 cup of Grated Parmesan Cheese
11. Need 1/4 cup Roasted Pine Nuts
12. Get 1 for Salt

Corkscrew With Pesto And Oven Roasted Tomatoes start cooking:

1. For The Pesto, add all ingredients to a food processor or blender and process until smooth, scraping down the sides as necessary.
2. Preheat oven to 425°F and set a large pot of salted water on high heat to boil for the pasta.
3. In a small bowl, toss the tomatoes with a teaspoon of olive oil. Lay them in a single layer on a Silpat lined baking - sheet, and roast for 15-18 minutes.
4. Cook pasta according to directions and drain, reserving 1/2 cup of the pasta water.
5. Add the freshly made pesto to your pasta and stir to coat. If the pesto is too thick for your liking, you can thin it - out a bit with the reserved pasta water, adding a little at a time.
6. Add in the oven roasted tomatoes and room temperature fresh mozzarella. The warmth of the pasta will soften - the cheese.
7. Taste the pasta and add salt as needed.

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