Farfalle with Cherry Tomatoes, Pesto, and Ricotta

Name: Farfalle with Cherry Tomatoes, Pesto, and Ricotta
Total time: 1200 s
Yield: Serves 2 servings
Ingredients: 7 oz farfalle pasta (about 200 grams); 15 cherry tomatoes; 1 tablespoon pesto; 3.5 oz whole milk ricotta cheese (about 100 grams); Grated Parmesan cheese, to taste; Extra virgin olive oil, to taste

chiara @chiara76

lombardia

For a quick lunch, I had some cherry tomatoes, a bit of basil pesto, and ricotta at home, so I made this delicious pasta in just a few minutes.

chiara @chiara76

lombardia

For a quick lunch, I had some cherry tomatoes, a bit of basil pesto, and ricotta at home, so I made this delicious pasta in just a few minutes.

Saved

Ingredients

20 min

Serves 2 servings

7 ozfarfalle pasta (about 200 grams)
15cherry tomatoes
1 tablespoonpesto
3.5 ozwhole milk ricotta cheese (about 100 grams)
Grated Parmesan cheese, to taste
Extra virgin olive oil, to taste

Saved

Steps

20 min

1

Cook the farfalle or any pasta you like in salted water.
2

In a small pan, heat a drizzle of olive oil and sauté the cherry tomatoes, cut into pieces, with a pinch of salt. Let them cook until some of their liquid evaporates.
3

When the pasta is halfway cooked, add it to the pan with the tomatoes and continue cooking, adding the pesto.
4

When the pasta is ready, stir in the ricotta and Parmesan cheese. Enjoy!