Pesto Rigatoni with Blistered Tomatoes and Fresh Ricotta
SERVES: 4-6
PREP TIME: 5 minutes
TOTAL TIME: 15 minutes
COURSE: Main
This quick and easy pasta dish marries the brightness of our basil pesto and sweetness of roasted, ripe tomatoes with the rich creaminess of our fresh ricotta. A new pasta classic!
Ingredients
- 1 lb. Citarella Dry Rigatoni
- 1 cups cherry tomatoes
- 2 Tbsp olive oil
- 1 container Citarella pesto
- 1 cup fresh ricotta
- Fresh basil, for garnish
- Pecorino Romano, for garnish
- Salt and pepper, to taste
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- In a large pot of salted boiling water cook pasta until al dente according to package instructions. Reserve 1 cup pasta water.
- Meanwhile, on a parchment lined baking sheet, season tomatoes with olive oil, salt, and pepper. Roast for 8-10 minutes until blistered.
- In a large bowl toss pasta with pesto and blistered tomatoes. Season with salt and pepper.
- Place pasta in a large serving bowl and garnish with dollops of fresh ricotta and fresh basil leaves. Serve alongside your favorite Citarella sides and enjoy!
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