- 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
| - 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
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