60ml (¼ Cup) Extra Virgin Olive Oil, Or To Desired Consistency
300g (10.5oz) - Ricotta Cheese
Salt & Pepper To Taste
Method
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.