Burrata Pasta
Ingredients
- 4 oz. Rigatoni pasta, cooked al dente
- 4 oz. Grape tomatoes, halved
- 1 oz. Extra virgin olive oil
- 1 Tbsp. Pesto
- 4 oz. BelGioioso Burrata
- Fresh Basil
Directions
Combined cooked pasta with tomatoes, olive oil and pesto, then toss to coat. Place portion on serving platter and top with BelGioioso Burrata and fresh Basil. Serve immediately.