Pesto Pasta with Ricotta and Tomatoes
My quick no-cook pasta sauce recipe with fresh pesto, creamy ricotta, and heirloom cherry tomatoes. This easy dish is ready in minutes and bursting with flavor.
Servings: 4
Ingredients
- 3/4 lb pasta, fusilli or similar
- coarse salt
- 3/4 cup pesto sauce, recipe here
- 1 cup ricotta cheese
- 1 pint heirloom cherry tomatoes, halved or quartered
garnish
- shaved Parmesan cheese
- fresh cracked black pepper
- fresh basil leaves
Instructions
- Bring lots of well salted water to a boil and cook the pasta to 2 minutes shy of the package instructions. In other words we want the pasta nice and chewy, not mushy.
- Drain the pasta and do one of two things:1. For a hot dish toss immediately with a few generous dollops of pesto.2. For a room temp or cool dish rinse the past in cold water and drain well. Then toss with a few generous dollops of pesto. One benefit of this choice is that your pesto will stay bright green.
- Divide the pesto pasta between 4 pasta bowls. Add small spoonfuls of ricotta, and top with tomatoes.
- Garnish with shavings of Parmesan cheese and a good grinding of fresh black pepper. If you've got little basil leaves handy, add them too..
Nutrition
Calories: 625 kcal · Carbohydrates: 74 g · Protein: 21 g · Fat: 27 g · Saturated Fat: 8 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Cholesterol: 35 mg · Sodium: 505 mg · Potassium: 513 mg · Fiber: 4 g · Sugar: 7 g · Vitamin A: 1.792 IU · Vitamin C: 27 mg · Calcium: 234 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
Did You Make This?We love seeing what you've made! Tag us on social media at @theviewfromgreatisland for a chance to be featured.