Pasta with pesto, ricotta cheese and tomato Top each with a dollop of ricotta, a drizzle of pesto and shavings of Parmesan, if you like. This simple pesto packs bold tomato flavor. Use it to perk up green beans, or toss with pasta.

Ingredients of Pasta with pesto, ricotta cheese and tomato

  1. It's 100 grams of pasta.
  2. It's 50 grams of ricotta cheese.
  3. It's 1 medium of tomato.
  4. Prepare 1 tbsp of pesto.
  5. You need 1 tbsp of olive oil.
  6. It's 1 of salt.

Pasta with pesto, ricotta cheese and tomato step by step

  1. Boil salty water. ( Evert 100 g pasta 1 liter water and 10 g salt).
  2. Cook the pasta.
  3. Cut the tomate in cubes..
  4. Warm the olive oil in a sautê.
  5. Ad the tomato in the sautê and cook for 3 minutes, add salt.
  6. Add the ricotta cheese and stir.
  7. Turn off the heat and add the pesto.
  8. Add the pasta and stir.
  9. Now it is ready. Buon appetito!!.

So today I am opting for a Caprese inspired meal of Pasta with Blistered Tomatoes and Ricotta! Gorgeous, full of flavor and so easy to make, this pasta will certainly become an ideal favorite for hot summer nights, and makes great leftovers for lunch. Even if this ricotta cheese pasta is delicious prepared with high quality canned tomato puree, this recipe will be perfect with fresh tomatoes sauce (click here to read my quick and easy tomatoes sauce recipe 😉 ). If you opt for canned tomato puree, peel and crush the clove of garlic. Return the pot to the stovetop and cook for a minute or two tossing the tomatoes and pasta along with a little of the reserved pasta water until everything is piping hot.

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