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Ingredients
| 3 cups | (750 ml) | milk |
| 12 oz | (375 g) | farfalle (bow-tie) pasta |
| 2 cups | (500 ml) | cherry tomatoes, halved |
| 1/2 cup | (125 ml) | grated parmesan cheese |
| 1/4 cup | (60 ml) | unsalted butter |
| 1/4 tsp | (1 ml) | salt |
| 1/4 tsp | (1 ml) | pepper |
| 24 | (24) | mini bocconcini balls |
| 1/2 cup | (125 ml) | fresh basil leaves, torn and divided |
| 2 tbsp | (30 ml) | balsamic glaze (or balsamic vinegar ) optional |
Directions
- In a large saucepan set over medium heat, combine milk, pasta, tomatoes, parmesan, butter, salt and pepper; bring to boil.
- Reduce to simmer; cover and cook, stirring occasionally, for 12 to 15 minutes or until pasta is al dente
- Stir in bocconcini and half of the basil.
- Garnish with remaining basil and drizzle with balsamic glaze if desired.