Pasta Parfaits Recipe | Barilla for Professionals USA

Ingredients

• 1 pound Barilla Ditalini
• Olive oil
• 3 cups small cauliflower florets
• Salt
• pepper
• 8 ounces ricotta cheese
• 8 ounces plain 2% Greek yogurt
• 1 pound multicolored cherry tomatoes, quartered
• 4 cloves garlic, thinly sliced and fried
• 1/2 cup pine nuts, toasted
• 1/2 cup small purple basil leaves
• 1/4 cup lemon thyme leaves
• 1 lemon, juiced
• 1/4 cup extra-virgin olive oil
• 1/4 cup shredded Parmigiano-Reggiano
• 1/4 cup shredded pecorino Romano