Burrata Pesto Pasta with Roasted Cherry Tomatoes

Wash and cut the 250 gr Cherry Tomatoes in half.
Peel and crush/finely chop the 2 cloves Garlic.

Preheat the oven to 220°C (425°F).
Arrange the halved cherry tomatoes in a small baking dish.
Drizzle with 3 ¹/₄ tbsp Olive oil extra virgin, then add the crushed garlic, 1 tsp Table salt, and 1 tsp Black Pepper - Powder.
Bake for about 15–20 minutes, until the tomatoes burst and become lightly caramelized.

While the tomatoes are roasting, cook the 250 gr Linguine in well-salted boiling water according to the package instructions until al dente.
Reserve a little of the pasta water before draining.

Return the drained pasta to the pot.
Add the 150 gr Pesto, the reserved pasta water, and the 50 gr Shaved Grana Padano.
Mix until the pasta is coated in a glossy, creamy sauce.

Gently add the roasted cherry tomatoes.

Serve immediately in bowls.

Place one whole burrata ball on top of each serving.

Finish with a drizzle of olive oil if desired and sprinkle with pine nuts.