Ricotta and Summer Tomato Pesto Penne
Serves: 4
Prep Time: 10 mins.
Cook Time: 15 mins.
Ingredients
Method
- Bring large saucepan of lightly salted water to the boil and cook pasta for 10 – 12 minutes until al dente.
- While pasta is cooking, melt butter in a pan and cook garlic for a few minutes until golden. Add tomatoes and cook for 5 minutes until they start to soften and break up. Stir in tomato pesto.
- Add cooked pasta to pan.
- Scatter over pine nuts, basil and Perfect Italiano Ricotta and toss to combine. Season with extra black pepper.
