How to prepare tempting Pasta with pesto, ricotta cheese and tomato

Pasta with pesto, ricotta cheese and tomato. A simple, light pesto pasta recipe with roasted cherry tomatoes and creamy ricotta cheese is a delicious, easy summer dinner idea. Pesto is easy to make from scratch with just a handful of ingredients. Its fresh flavor is the highlight of this super-fast pasta dish, packed with cherry tomatoes and chicken.

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This wonderful pasta is made with nothing more than fresh tomato sauce and good ricotta, plus a little pecorino It's most delicious if you keep the pasta quite al dente; use just enough sauce, no more; give it a good pinch of crushed red pepper; and season it with enough salt of course For the best results, use. This simple pesto packs bold tomato flavor. Use it to perk up green beans, or toss with pasta. You can have Pasta with pesto, ricotta cheese and tomato using 6 ingredients or minus. Here is how you achieve that.

Ingredients of Pasta with pesto, ricotta cheese and tomato

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

Delicious penne pasta with pancetta, ricotta cheese and a simple yet flavour packed tomato sauce. Passata of San Marzano tomatoes with buffalo ricotta and pesto. To serve, pour some tomato sauce into a soup plate. Make three small quenelles with the ricotta cheese and place on top, and place even smaller quinelles of the pesto.

These recipes cook in much 70 minutes from embark to finish, and 9 moves. Get ready to keep up these recipes to get you by way of a engaged back-to-school time!. Here is how you cook it.

Pasta with pesto, ricotta cheese and tomato steps 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!!.

Mix the ricotta with the lemon juice and lemon zest. Drain the pasta, the place back in the pot. Mix with the ricotta, tomatoes, and olives. Season to taste with salt and pepper. Remove the basil leaves from the stems, and coarsely chop.