As a quick, light lunch pasta, this dish shines. The tomatoes cooked in Kerrygold Garlic & Herb Butter take on some of the aromatic flavor, while the zest of fresh herbs and the smoothness of quality mozzarella all play off one another. The secret, though, is the Kerrygold Dubliner Cheese. The sharp flavor of the grass-fed cow’s milk cheese adds just the right amount of bite and makes this dish one to remember.
- halved grape tomatoes
- Kerrygold Garlic & Herb Butter
- cooked linguine
- small boccaccini (fresh mozzarella balls)
- Kerrygold Dubliner Cheese
- snipped fresh basil
Stir halved grape tomatoes into melted Kerrygold Garlic & Herb Butter; cook for 2 minutes to heat tomatoes. Toss with hot, cooked linguine, adding additional butter to taste; season with salt and pepper. Stir small boccaccini (fresh mozzarella balls) into hot pasta. Cook just until cheese starts to melt. Top with with shredded Kerrygold Dubliner Cheese and snipped fresh basil.