Fresh pasta with pesto tomatoes and ricotta

Name: fresh pasta with pesto tomatoes and ricotta
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 500 g fresh perline with basil pasta; 2 sweet pointed pepper; 25 g pine nuts; 2 el traditional olive oil; 360 g sweet vegetable tomato mix; 100 g pesto alla Genovese; 250 g ricotta

Pasta dish with Italian cheese, tomatoes and pesto.

Ingredients

Directions

Cook the pasta according to the instructions on the package. Meanwhile cut the peppers into strips of ½ cm.
Meanwhile, toast the pine nuts in a frying pan without oil or butter in 3 min. Golden brown and let them cool down on a plate.
Drain the pasta and collect 100 ml of cooking liquid.
Heat the oil in the frying pan. Fry the pepper for 1 min. Add the tomatoes and fry them on high heat for 5 min.
Press the tomatoes with a spatula piece.
Spoon the pasta with the retained cooking liquid and the pesto through it. Season with pepper.
Spoon the pasta on the plates. Divide the ricotta and sprinkle with the pine nuts.