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Ricotta and Summer Tomato Pesto Penne


Serves: 4
Prep Time: 10 mins.
Cook Time: 15 mins.

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Ingredients




Method


  1. Bring large saucepan of lightly salted water to the boil and cook pasta for 10 – 12 minutes until al dente.
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  3. 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.
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  5. Add cooked pasta to pan.
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  7. Scatter over pine nuts, basil and Perfect Italiano Ricotta and toss to combine. Season with extra black pepper.
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