Rotini with Ricotta, Pesto and Sun-Dried Tomato - San Remo - US
- Cook the pasta as per packet instructions - Meanwhile, mix the ricotta with the parmesan. - Drain the pasta and return it to the pot.
Ingredients
- 1 lb rotini
- 13 oz ricotta cheese
- 3 tbsp freshly grated parmesan cheese
- 3 tbsp olive oil
- 3 tbsp good-quality pesto
- 16 to 18 sundried tomatoes with oil drained and reserved, cut into thin strips
- Salt and freshly ground black pepper to taste
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