Roasted tomato pesto pasta with ricotta
A simple, light pesto pasta recipe with roasted cherry tomatoes and creamy ricotta cheese is a delicious, easy summer dinner idea.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
For the roasted tomatoes
- 500 g (1lb) cherry tomatoes
- 2 tbsp Balsamic vinegar
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
For the pasta
- 500 g (1lb) linguini (use any pasta shape of your choice)
- 250 g (1 cup) ricotta (I used creamed ricotta but you can use any ricotta you can find)
- ½ cup basil pesto
Pre-heat the oven to 220°C/430ºF.
Place the tomatoes on a sheet pan and drizzle the cherry tomatoes with the vinegar, oil, salt and pepper.
Place in the oven and allow to roast for 30-45 minutes or until the tomatoes are blistered and have release their juices.
While the tomatoes are roasting, cook the pasta in a large pot of salted, boiling water until al dente.
Drain the pasta but reserve 2 cups of cooking water.
When the tomatoes are cooked, carefully remove the stems (if using vine tomatoes) then toss with the pasta along with all of their cooking juices, the ricotta, basil pesto and a few tablespoons of pasta cooking water. Toss and add more water until the pasta is well coated with the sauce.
Serve with fresh basil leaves and more ricotta.
Calories: 451kcal | Carbohydrates: 66g | Protein: 16g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 793mg | Potassium: 496mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1070IU | Vitamin C: 28.5mg | Calcium: 156mg | Iron: 2.1mg