Ricotta and Summer Tomato Pesto Penne
- Cook the penne pasta according to packet instructions.
- 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 the Ricotta and toss to combine. Season with extra salt and black pepper.