How to Cook Appetizing Pasta with pesto, ricotta cheese and tomato - sydneypang

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.

Grab your homemade red pesto, dried tomatoes, kalamata olives, and ricotta cheese, and start cooking this drooling dish! This simple pesto packs bold tomato flavor. Use it to perk up green beans, or toss with pasta. You can cook Pasta with pesto, ricotta cheese and tomato using 6 ingredients and 9 steps. Here is how you cook it.

Ingredients of Pasta with pesto, ricotta cheese and tomato

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

I love to make healthy meals with produce from my latest farmers market trip. Pasta and ricotta make for a perfect impromptu meal or weekend dinner. The mellow flavor combination of tomato, ricotta and a bit of parmesan cheese is vaguely reminiscent of southern-style lasagna. The veggie pasta is a real treat with the date tomatoes! lycopene from the tomatoes protects our cells from harmful free radicals, while the essential oils from Drain and slice the olives.

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!!.

Mix the ricotta with the lemon juice and lemon zest. Drain the pasta, the place back in the. 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 between.