Spaghetti With Pesto Semi-Dried Tomatoes And Ricotta Recipe

Cooking Directions

• STEP 1.Cook the spaghetti according to the package instructions until al dente.
• STEP 2.In a blender or food processor, combine fresh basil, pine nuts, garlic, Parmesan cheese, and olive oil. Blend until smooth to make the pesto sauce.
• STEP 3.In a large skillet, heat olive oil over medium heat. Add the semi-dried tomatoes and cook for a few minutes until softened.
• STEP 4.Add the cooked spaghetti to the skillet with the semi-dried tomatoes. Pour the pesto sauce over the spaghetti and toss to coat evenly.
• STEP 5.Serve the spaghetti with a dollop of ricotta cheese on top and garnish with fresh basil leaves.
• STEP 6.Enjoy the spaghetti with pesto, semi-dried tomatoes, and ricotta immediately.
• STEP 7.Cooking Tips: For a creamier pesto sauce, add a tablespoon of ricotta cheese to the blender when making the pesto. You can also add some toasted pine nuts or grated Parmesan cheese as a garnish for extra flavor.
• STEP 8.Storage and Serving: This dish is best served fresh and hot. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or microwave before serving.

Cooking Tips

• For a creamier pesto sauce, add a tablespoon of ricotta cheese to the blender when making the pesto.
• You can also add some toasted pine nuts or grated Parmesan cheese as a garnish for extra flavor.

Storage and Serving

• This dish is best served fresh and hot.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat in a skillet or microwave before serving.