The cold pasta with sun-dried tomatoes, ricotta, and pine nuts is a hearty single dish that can be prepared quickly with few ingredients, an economical recipe accessible to everyone.
A fresh and flavorful first course to take with you to work for lunch break or under the beach umbrella during your vacation.
Perfect to share with your friends on outdoor picnics, you’ll see it will be appreciated!
I recommend making plenty because they’ll ask for seconds, I don’t know about you, but picnics make me hungry 😀
- Portions: 1Person
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2.5 oz mezze maniche pasta
- 2.5 oz cow's milk ricotta
- 1.75 oz sun-dried tomatoes in oil
- 1 oz pitted green olives
- 0.35 oz pine nuts
- 1 tbsp extra virgin olive oil
- to taste salt
Steps
Put the water on the stove for cooking the pasta and in the meantime, let’s prepare the sauce.
Start by draining the sun-dried tomatoes and cutting them into small pieces, add the pitted olives sliced into rounds.
When the pasta is cooked, drain it and rinse it under cold water, then add it to the sauce and mix everything.
Finish the dish by adding the ricotta in small cubes, the pine nuts, and a tablespoon of EVO.
Now you just have to enjoy this good dish!!
The cold pasta with sun-dried tomatoes, ricotta, and pine nuts, a blend of colors and flavors, a caress for your taste buds.
