Pesto Florentine Campanelle Pasta
8 oz. campanelle pasta, cooked and drained
8 oz. assorted small tomatoes, cut in wedges, 1 1/2 cups, such as grape, cherry and/or heirloom tomatoes
4 oz. bocconcini, halved, 1 cup
1/2 cup Pesto Florentine, Kale Pesto OR store bought prepared pesto
1/2 cup shredded Parmesan
1. In serving bowl combine pasta, tomatoes, bocconcini, pesto and Parmesan. Toss until evenly coated.
2. Serve warm or at room temperature. Toss before serving.
Makes 8 cups.
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