Sungold season is here! Creamy Sungold Shells using eatbanza is the perfect way to sneak in some extra protein and fiber. #BanzaPartner Ingredients: 1 Box Banza Shells 2 1/2 Cups Whole Sungold Tomatoes 1 1/2 Cups Halved Sungold Tomatoes 3 Cloves Garlic Thinly Sliced 1 Shallot Minced 1 Tbsp Freshly Squeezed Lemon Juice (juice of half a lemon) 3 Tbsp Champagne Vinegar (you can also use White wine vinegar) 1/4 tsp Red Pepper Flakes 1/3 Cup Mascarpone Cheese 1/2 Cup Fresh Mozzarella Pearls/Balls 2 Tbsp Butter 3-5 Sprigs Thyme 1 Sprig Basil 2-3 Tbsp Thinly Sliced Basil Salt and Pepper to taste Olive Oil How I made it: Bring a sauce pan of salted water to a boil. Cook Banza Pasta according to box directions. Using a skillet on medium low heat add olive oil to coat the bottom of the pan. (2-3 Tbsp). Once the pan is hot add shallots, stir and cook for 2 minutes until shallots begin to look transparent. Add garlic, cook for 1-2 minutes until fragrant. Add red pepper flakes and whole sungold t...