Pasta with fresh cherry tomato and ricotta pesto. A tasty first course ready in no time, made with an incredibly easy raw pesto!

It’s a very easy and tasty vegetarian first course!

It is prepared in very little time with a raw pesto made with cherry tomatoes, ricotta, grated cheese, some basil leaves, pepper, and extra virgin olive oil, quickly blended raw, you can’t get easier and faster than this!

It’s a perfect first course for the warm season, delicious both hot and cold, and I’m sure everyone will love it. Great for quick lunches and dinners, for those who are always in a hurry and for students living away from home.

This pasta can be served both hot and cold. I used macaroni, but you can use your preferred pasta shape: farfalle, fusilli, spaghetti, linguine, potato gnocchi, orecchiette, etc.

To make it even more flavorful, I added caramelized cherry tomatoes. We can also add pine nuts or chopped hazelnuts.

In short, whatever you have at home will do just fine.

Let’s see right away how to make Pasta with Fresh Cherry Tomato Pesto.

Difficulty: Very Easy
Cost: Very Affordable
Preparation time: 10 Minutes
Portions: 4 People
Cooking methods: Stove
Cuisine: Italian
Seasonality: Spring, Summer

1,039.52 Kcal

calories per serving

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Energy 1,039.52 (Kcal)
Carbohydrates 87.42 (g) of which sugars 27.04 (g)
Proteins 29.19 (g)
Fat 65.77 (g) of which saturated 16.56 (g)of which unsaturated 5.66 (g)
Fibers 5.94 (g)
Sodium 2,443.46 (mg)

Indicative values for a portion of 220 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Pasta with Fresh Cherry Tomato and Ricotta Pesto

14 oz pasta
12 cherry tomatoes (for the pesto)
3.5 oz ricotta (fresh and dry or salted ricotta or cacioricotta)
10 leaves basil
3 tablespoons Parmesan
to taste extra virgin olive oil
salt
pepper
7 oz cherry tomatoes
to taste extra virgin olive oil
0.7 oz brown sugar
to taste extra virgin olive oil
to taste salt

Tools

Pot
Blender
Colander
Pan

Steps

Pasta with Fresh Cherry Tomato and Ricotta Pesto

First of all, thoroughly wash the cherry tomatoes and basil and dry them well with a tea towel.
In a pot, bring salted water to a boil and cook the pasta for the time indicated on the package, about 10 minutes.
In the meantime… you can skip this step if you want, but I recommend it to enrich the dish.
Wash the cherry tomatoes and cut them in half. While the pasta is cooking, I put the oil in the pan, sauté the garlic clove, add the tomatoes and a pinch of salt, caramelize over medium heat adding the sugar and keeping the heat high. Set them aside.
Meanwhile, blend the cherry tomatoes with basil, well-drained and dry ricotta, olive oil, and pepper in a kitchen mixer.
Blend everything well. Add a pinch of salt to the cream.
Drain the pasta and place it in a serving dish, keeping some cooking water aside. Dress it with the fresh tomato and ricotta pesto.
Mix well, if necessary add a bit of pasta cooking water to make the dish creamier. At this point, if you made the caramelized tomatoes, add them and mix everything together.
Serve the pasta with fresh tomato pesto adding a drizzle of raw oil and a few fresh basil leaves.
Enjoy your meal.