60ml (¼ Cup) Extra Virgin Olive Oil, Or To Desired Consistency
300g (10.5oz) - Ricotta Cheese
Salt & Pepper To Taste
Instructions
Preheat oven to 180.c - 350.f. Line a baking tray with parchment paper. Bring a pot of salted water to a boil.
Add all of the roasted Roma tomato ingredients to a bowl and mix to combine. Place onto the prepared baking tray and roast in the oven for 15 minutes or until lightly golden. Remove and set aside.
In the meantime, cook the pasta for 1 minute less than the packet instructions. Remove, reserve 1 cup (250ml) of pasta water and drain.
Place all the ricotta basil pesto ingredients into a blender bowl and blend on high speed, adding extra virgin olive oil to form a thick and pourable pesto. Add in the ricotta cheese and blend until combined. Check seasoning and set aside.
Add the drained pasta to the same pot the pasta was cooked in. Place it over medium heat and add the roasted tomatoes and ricotta pesto. Mix well to combine and adjust the consistency with the pasta water to your liking. Cook for 2 minutes to thicken the sauce and finalise cooking the pasta. Remove from the heat.
Serve in bowls and garnish with parmigiana reggiano cheese, basil leaves and cracked black pepper. Dig in.
Nutrition Guide
Nutrition Facts
Ricotta Pesto Pasta
Amount per Serving
Calories
744
% Daily Value*
Fat
30
g
46
%
Saturated Fat
10
g
63
%
Polyunsaturated Fat
5
g
Monounsaturated Fat
14
g
Cholesterol
42
mg
14
%
Sodium
155
mg
7
%
Potassium
583
mg
17
%
Carbohydrates
91
g
30
%
Fiber
5
g
21
%
Sugar
5
g
6
%
Protein
27
g
54
%
Vitamin A
1634
IU
33
%
Vitamin C
13
mg
16
%
Calcium
274
mg
27
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.