Adapted from The View From Great Island
This Pesto Pasta with Ricotta and Tomato is a versatile and flavorful dish that can be served warm, at room temperature, or cold. It's perfect for hot summer days when you want to avoid using the oven. The combination of pesto, ricotta, and heirloom cherry tomatoes creates a delightful harmony of flavors. The recipe is quick and easy, making it a great option for busy weeknights or meal prep. Enjoy this pasta dish with freshly shaved Parmesan cheese and a sprinkle of fresh basil for an extra touch of deliciousness.
Ingredients:
- 3/4 lb pasta (Pastaficio Fusilli or similar)
- Coarse salt
- 3/4 cup Not Bad Cooks Pesto Sauce
- 1 cup ricotta cheese
- 1 pint heirloom cherry tomatoes, halved or quartered (Palizzi Farms)
Garnish:
- Shaved Parmesan cheese
- Fresh cracked Robusta Black Pepper
- Fresh basil leaves