Perfect Italiano Smooth & Creamy Ricotta
Perfect Italiano ricotta is great in pasta, pancakes, on toast and more. Use ricotta to make a ricotta baked cheesecake or lighter version of creamy pasta.
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Method
- Cook pasta in a saucepan of salted boiling water following packet instructions until tender. Drain and return to pan
- Meanwhile, place basil, pine nuts, garlic and lemon juice into a processor and blitz until finely chopped
- Add Perfect Italiano Smooth & Creamy Ricotta and season with salt and pepper. Process until just combined. Add the pesto to the hot pasta and toss to coat pasta. Garnish with remaining basil leaves and serve
- Cook pasta in a saucepan of salted boiling water following packet instructions until tender. Drain and return to pan
- Meanwhile, place basil, pine nuts, garlic and lemon juice into a processor and blitz until finely chopped
- Add Perfect Italiano Smooth & Creamy Ricotta and season with salt and pepper. Process until just combined. Add the pesto to the hot pasta and toss to coat pasta. Garnish with remaining basil leaves and serve
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Stephanie
Raw garlic taste is too much - yuck - Smelled divine, til I tasted it. The raw garlic taste is just too much. I took three mouthfuls and couldn't eat any more, ended up making myself a vegemite sandwich. If we cook this again, we would cook the garlic first.
+ 16 star only ratings in addition to the reviews above
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