Pasta with ricotta pesto is a simple, very easy, and quick first course: while the pasta cooks, the sauce is already ready! A soft, tasty, flavorful cream embraces fresh pasta, and its mix of flavors creates a perfect marriage. Pasta with ricotta pesto is excellent both hot and cold: try it!
Do not miss
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Microwave, Boiling
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 9 oz fresh trofie pasta
- 2 tbsp basil pesto
- 3.5 oz ricotta
- 7 cherry tomatoes
- 1/2 lemon (juice)
- 1 tbsp grated Parmesan cheese
- 1 pinch salt
- 1 tbsp extra virgin olive oil
Tools
- 1 Blender Kitchen Aid with blades
- 1 Citrus Juicer manual
- 1 Container for microwave pasta
- 1 Bowl
Steps
Place the pasta in the appropriate microwave container, cover it with water, add a teaspoon of salt, and cook at 900w for the time indicated on the package plus two minutes: in my case, 7 minutes. In the blender bowl, place the pesto, ricotta, washed cherry tomatoes cut in half and deseeded, lemon juice, oil, Parmesan, and salt. Blend everything until you get a smooth and homogeneous cream. Drain the pasta, transfer it to a bowl, and dress it with the ricotta pesto. Serve the pasta hot or cold as desired.
Notes
If you don’t have a microwave or the appropriate container, you can boil the pasta in plenty of salted boiling water for the time indicated on the package.
