Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, pasta with pesto, ricotta cheese and tomato. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Find Deals on Pasta Pesto in Groceries on Amazon. When the tomatoes are cooked, carefully remove the stems (if using vine tomatoes) then toss with the pasta along with all of their cooking juices, the ricotta, basil pesto and a few tablespoons of pasta cooking water. Toss and add more water until the pasta is well coated with the sauce. Cook the pasta according to package instructions.
Pasta with pesto, ricotta cheese and tomato is one of the most favored of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Pasta with pesto, ricotta cheese and tomato is something which I’ve loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we must prepare a few components. You can cook pasta with pesto, ricotta cheese and tomato using 6 ingredients and 9 steps. Here is how you can achieve that.
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The ingredients needed to make Pasta with pesto, ricotta cheese and tomato:
- Take 100 grams pasta
- Make ready 50 grams ricotta cheese
- Take 1 medium tomato
- Take 1 tbsp pesto
- Make ready 1 tbsp olive oil
- Make ready 1 salt
This is a great pasta night recipe! Add pasta to boiling water and cook until just barely al dente. Add pasta to a casserole dish. Top with the tomato basil sauce.
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Steps to make Pasta with pesto, ricotta cheese and tomato:
- Boil salty water. ( Evert 100 g pasta 1 liter water and 10 g salt)
- Cook the pasta
- Cut the tomate in cubes.
- Warm the olive oil in a sautê
- Ad the tomato in the sautê and cook for 3 minutes, add salt
- Add the ricotta cheese and stir
- Turn off the heat and add the pesto
- Add the pasta and stir
- Now it is ready. Buon appetito!!
Add pasta to a casserole dish. Top with the tomato basil sauce. In a food processor mince basil, garlic and parsley. Add ricotta cheese and process using on/off turns until blended. Stir carefully and coat the hot pasta with the pesto and cheeses.
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