20 Minute Ricotta Pesto Pasta #shorts

By Chef Jack Ovens · 20 min

Ingredients

Instructions

1. Preheat the oven to 180°C (350°F) and line a baking tray with parchment. Bring a pot of salted water to a boil.
2. Toss the halved Roma tomatoes with the olive oil, thyme, oregano, grated garlic, salt and pepper. Spread on the tray and roast for 15 minutes, until lightly golden. Set aside.
3. Cook the rigatoni 1 minute less than the packet says. Save 250 ml of the pasta water, then drain.
4. Blend the basil, crushed garlic, pine nuts, walnuts and Parmigiano Reggiano on high, slowly adding the 60 ml olive oil until you have a thick, pourable pesto. Add the ricotta and blend until smooth. Taste and season.
5. Return the drained pasta to its pot over medium heat. Add the roasted tomatoes and the ricotta pesto and mix well, loosening with reserved pasta water as needed. Cook for 2 minutes to thicken the sauce and finish the pasta, then take off the heat.
6. Serve in bowls topped with Parmigiano Reggiano, basil leaves and cracked black pepper.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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