We're so excited to share this recipe with you all. This week, we have gained some serious inspiration from Suzanne Ledbetter- Lodi's resident Fine Foodie Philanthropist- & San Joaquin Magazine. In the July 2020 edition, Suzanne shared the Pesto Caprese Pasta recipe with readers and we reached out to see if we could use this as our recipe of the week for two reasons: 1. it looks amazing. Seriously AMAZING and 2. our farmers and vendors have the ingredients available at our market tomorrow evening! Tomatoes? Check. Basil for homemade pesto & garnish? Check. Olive oil? Check. Mozzarella? Check!! Thank you for your ingenuity and delicious recipe, Suzanne! We love partnering with you!

Ingredients:
8 oz cherry tomatoes, halved
12 oz dried pasta (we used spaghetti)
2 tbsp Calivirgin Basil Olive Oil
Bocconcini Mozzarella
3/4 tbsp Best Basic Pesto (recipe below)
1/2 tsp salt
1/4 tsp pepper
1/4 C basil leaves
1/2 C parmesan, finely grated

Best Basic Pesto:
1/2 C pine nuts
3/4 C parmesan, grated
2 garlic cloves, grated
6 C basil leaves
3/4 C olive oil
1 tsp salt

Preheat the oven to 350 degrees and roast the cherry tomatoes in olive oil, salt, dried basil, and oregano for 5-7 minutes. Boil pasta in salted water for 10 minutes or until pasta is al dente. Drain pasta, reserving half a cup of pasta water for later. Place the tbsps of Best Basic Pesto in a large bowl with two tbsp butter, add pasta and pasta water until combined. Season with salt and add tomatoes, parmesan, and garnish with fresh chopped basil. Enjoy!

*Recipe & photo courtesy of Fine Foodie Philanthropist