Cavatappi with Sun-Dried Tomato Pesto & Burrata

Pesto

• 1 jar (8 1/2 oz) sun-dried tomatoes in oil
• 2 cups fresh basil leaves, packed (2 to 3 oz)
• 1/2 cup toasted pine nuts
• 1/2 cup grated Parmesan cheese
• 1/4 cup olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

Pasta

• 1 box (12 oz) Carbe Diem!™ Cavatappi
• 8 ounces burrata cheese
• 1/2 cup chopped fresh basil
• 1/4 cup toasted pine nuts

1. To make pesto, combine sun dried tomatoes in oil, basil, pine nuts, Parmesan cheese, olive oil, salt and pepper in a food processor. Process until well combined, and texture is a little chunky. Add more oil if needed. Refrigerate until ready to use, for up to 1 week.
2. Bring a large pot of salted water to boil. Add cavatappi and cook until al dente, 13 to 15 minutes. Drain and transfer to a serving bowl.
3. Toss cavatappi with pesto until well coated. Break burrata into pieces and place on top of pasta. Sprinkle with basil and pine nuts and serve immediately.