Mafaldine in Basil, Pumpkin Seed and Ricotta Pesto

Name: Mafaldine in Basil, Pumpkin Seed and Ricotta Pesto
Yield: 1 serving
Cuisine: British
Ingredients: 1 portion mafaldine pasta (uncooked); 2 tbsp ricotta cheese; 1/2 tsp apple cider vinegar; salt; black pepper (coarsely ground); sweet basil leaves (to garnish); red pepper flakes (crushed, to garnish); 1 garlic clove; 1/4 cup pumpkin seeds; 1/4 cup sweet basil leaves; 1/6 cup olive oil; 1 tsp apple cider vinegar

k. @khairify

Singapore

Mafaldine in Basil, Pumpkin Seed and Ricotta Pesto

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Ingredients

1 serving

for the pasta:
1 portionmafaldine pasta (uncooked)
2 tbspricotta cheese
1/2 tspapple cider vinegar
salt
black pepper (coarsely ground)
sweet basil leaves (to garnish)
red pepper flakes (crushed, to garnish)
for the pesto:
1garlic clove
1/4 cuppumpkin seeds
1/4 cupsweet basil leaves
1/6 cupolive oil
1 tspapple cider vinegar

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Steps

1

Cook pasta as per packaging instructions. While waiting for pasta to cook, blend all ingredients for the pesto in a food processor or blender. Set aside.
2

Once pasta is cooked, drain, reserving at least a cup of the pasta water, then set aside.
3

Combine pesto and ricotta in a pan or skillet, along with 2 tbsp of pasta water first. Stir to make a cream sauce, adding more pasta water as needed. You may also add more pesto or ricotta for more sauce.
4

Add apple cider vinegar, then transfer cooked pasta backed to the pan. Stir well to coat with sauce.
5

Season with salt and black pepper. Add a few basil leaves to garnish, red pepper flakes for a spicy kick, then serve immediately.