Easy summer pasta recipe using fresh tomatoes and ricotta. A great light dinner for weeknights and a perfect meat free Monday recipe idea.
Ingredients
400g penne pasta
40g butter
1 clove garlic, peeled and finely chopped
3 punnets cherry tomatoes, halved
1/2 cup sun dried tomato pesto
1/2 cup toasted pine nuts
1 cup basil leaves, roughly torn
250g tub Perfect Italiano Smooth & Creamy Ricotta
Sea salt and freshly ground black pepper to season
Method
Bring large saucepan of lightly salted water to the boil and cook pasta for 10 - 12 minutes until al dente
While pasta is cooking, melt butter in a pan and cook garlic for a few minutes until golden. Add tomatoes and cook for 5 minutes until they start to soften and break up. Stir in tomato pesto
Add cooked pasta to pan. Scatter over pine nuts, basil and Perfect Italiano Smooth & Creamy Ricotta and toss to combine. Season with extra black pepper
