Penne with Summer Tomato Pesto

Ingredients

• 400g penne pasta
• 40g Anchor Butter
• 1 clove garlic, peeled and finely chopped
• 3 punnets cherry tomatoes, halved
• ½ cup tomato pesto½ cup pine nuts, toasted
• 1 cup fresh basil leaves, roughly torn
• 250g Perfect Italiano Ricotta, Perfect Italiano Traditional Hard Cheese, grated to sprinkle on top
• Sea salt and freshly ground black pepper to season

Steps

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.
3. Stir in tomato pesto & ricotta.
4. Add cooked pasta to pan & stir through.
5. Dish in to bowls & scatter over pine nuts and basil.
6. Season with black pepper & top with Perfect Italiano Traditional Hard Cheese to serve.