Wednesday, March 17, 2010

Once upon a time there was... Penne with Fresh Pesto, Ricotta, and Tomatoes

Well Castle Farm Cookbook readers, here's a great use for our fresh pesto! Since you've made the pesto ahead of time, this dinner is super quick and easy for a weeknight. We found this recipe online a few years ago and can't find the original source.

1/4 c pesto
2 roma tomatoes
2 tsp lemon juice
2 cloves garlic
1 Tbsp olive oil
1/2 tsp dijon mustard
4 Tbsp Ricotta
8 oz Penne
salt and pepper


1. Cook pasta according to package directions.

2. In a food processor, add tomato, garlic and lemon juice until coarsely chopped.

3. Add olive oil, mustard, salt, and pepper until just combined. Set tomato mixture aside.
4. Toss cooked pasta with pesto. Mix in ricotta. Top with tomato mixture.

So easy, fresh and delicious!

Here's the nutritional info:


1 comment:

  1. I just stumbled on your blog via WC and I love it. Cal and Cornelius are a hillarious add in. Very creative!

    Definately following now. And the pasta looks awesome!


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