Penne with Ricotta and Summer Tomato Pesto

Ingredients

• 400g penne pasta
• 40g butter
• 1 clove garlic, peeled and finely chopped
• 3 punnets cherry tomatoes, halved
• ½ cup sun dried tomato pesto
• ½ cup toasted pine nuts
• 1 cup basil leaves, roughly torn
• 250g Perfect Italiano™ Ricotta
• Sea salt and freshly ground black pepper to season

Method

1. Bring large saucepan of lightly salted water to the boil and cook pasta for 10 – 12 minutes until al dente.
2. While pasta is cooking, melt butter in a pan and cook garlic for a few minutes until golden. Add tomatoes and cook for 5 minutes until they start to soften and break up. Stir in tomato pesto.
3. Add cooked pasta to pan.
4. Scatter over pine nuts, basil and ricotta and toss to combine. Season with extra black pepper.