Instructions:
- 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 bocconcini (fresh mozzarella balls) into hot pasta. Cook just until cheese starts to melt.
- Top with with shredded Kerrygold Dubliner® Cheese and snipped fresh basil.