This pasta’s quick. This pasta’s easy. This pasta hits the spot. It’s a pasta dish you can enjoy warm out of the pot, room temperature or chilled as leftovers for lunch the next day. It’s a mom’s answer to “what’s for dinner” on a long, summer day full of activity or a busy weeknight at the start of the school year.
I grew up eating warm pasta with ricotta and parmesan so this dish brings me back to childhood. The addition of pesto makes it a little more fresh and incorporates the taste of the season, since basil is in full bloom right now where I live! Pesto, Pasta & Peas with Cherry Tomatoes 1 box pasta (I used Barilla’s Piccolini fusilli) 1 cup pesto (preferably homemade, I use my Toasted Walnut Basil Pesto) 2 heaping tablespoons ricotta cheese 1 1/2 cup frozen (or fresh) peas, defrosted 2 tablespoons grated parmesan cheese 1/2 -1 cup cherry tomatoes, quartered salt and pepper, to taste additional basil, for garnish Prepare pasta according to directions. When pasta is ready, drain and pour into a bowl (or keep in pasta pot to save yourself a bowl to wash if serving all at once). Add pesto, ricotta, peas and parmesan cheese to pasta and gently toss to combine. Add quartered tomatoes to pasta. Add salt, pepper and additional basil and taste for seasoning. Serve and enjoy.