TOMATO RICOTTA PESTO PASTA
A simple pesto pasta recipe made with tomato ricotta pesto, balsamic burst cherry tomatoes, and topped with the most addicting lemony panko bread crumbs. The perfect dinner made with a few pantry staples and lots of love.
Provided by Jordan
Categories Main Course
Time 30m
Number Of Ingredients 16
Steps:
- Cook the pasta according to package instructions. When finished, scoop out 1 cup of the pasta water and drain the pasta using a colander.
- Transfer the pasta back into the pot and mix in the tomato ricotta pesto. Add about 1/4 of a cup of pasta water at a time to thin out the sauce to your liking.
- While the pasta is cooking, add 2 tbsps of olive oil to a large skillet and heat over medium heat. Add the panko, lemon zest, and red pepper flakes, stir to coat the panko and cook for 4-5 minutes, stirring occasionally, until the panko is toasted. Right before removing it from the heat, add lemon juice from half the lemon.
- Using the same skillet you used for the lemony panko, add 1 tbsp of olive oil and heat over high heat. Once the pan is scorching hot add all the tomato ingredients except for the balsamic vinegar. The tomatoes will sizzle right away so it's best to cover them with a splatter guard. Let them cook for 4-5 minutes until the tomatoes begin to burst, stirring occasionally. Right before removing them from the heat, add the balsamic vinegar, stir, and transfer to a plate.
- Add the tomatoes and the panko to the pot with the pasta, mix, and divide between plates. Garnish with fresh chopped basil and freshly shredded romano cheese.
Nutrition Facts : Calories 466 kcal, Carbohydrate 69 g, Protein 13 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 2 mg, Sodium 353 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
HEIRLOOM TOMATOES WITH HERBED RICOTTA
Steps:
- In a medium bowl, combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside for up to 30 minutes.
- With a small serrated knife, cut the larger tomatoes in wedges through the stem and the smaller tomatoes in half through the stem. Place them in a medium bowl with the garlic, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside.
- When ready to serve, add the basil to the tomatoes and combine. Pile the ricotta in a large (12-inch) round shallow bowl or oval platter. Using a slotted spoon, place the tomatoes around the ricotta, discarding any liquid. Drizzle the tomatoes and ricotta with olive oil, sprinkle with the reserved basil and fleur de sel, and serve at room temperature.
- Set a fine-mesh sieve over a deep bowl. Dampen 2 pieces of cheesecloth with water and line the sieve with a double layer of the cheesecloth.
- Pour the milk and cream into a medium stainless-steel or enameled pot, such as Le Creuset, and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and pour in the vinegar. Allow the mixture to stand for one minute, until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
- Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 minutes (for soft ricotta) to 25 minutes (for firmer ricotta), occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep, refrigerated, for 4 to 5 days.
SUNNY'S WINNING PESTO AND RICOTTA TOAST
Provided by Sunny Anderson
Categories appetizer
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- For the pesto: Toast the pine nuts in a small skillet over low heat until fragrant and lightly browned, 3 to 4 minutes. Set aside to cool.
- In a food processor add the pine nuts, Parmesan, garlic, a pinch of salt, lemon zest, basil and pepper flakes and pulse. Slowly add olive oil while you pulse until the pesto comes together into a consistency that can be scooped without dripping. Transfer to a bowl or resealable container and store in the refrigerator until ready to use.
- For the toast: Preheat the oven to 400 degrees F.
- Place the bread slices on a baking sheet lined with nonstick aluminum foil and brush gently with olive oil on both sides. Bake until the edges are golden and the bread is crisp, about 15 minutes. Let cool to room temperature.
- Spoon some ricotta onto each crostini. Top with the pesto and a pinch of red pepper flakes. Finish with a drizzle of olive oil, and a squeeze of lemon and pinch of flaky salt if you like. Serve.
PASTA WITH FRESH TOMATO SAUCE AND RICOTTA
This wonderful pasta is made with nothing more than fresh tomato sauce and good ricotta, plus a little pecorino. It's most delicious if you keep the pasta quite al dente; use just enough sauce, no more; give it a good pinch of crushed red pepper; and season it with enough salt of course.
Provided by David Tanis
Categories easy, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Cook the pasta in a large pot of well-salted water, making sure to keep it quite al dente.
- Put butter in a wide deep skillet over medium heat. Add drained pasta to the pan and season with salt, pepper and crushed red pepper, if using.
- Add tomato sauce gradually and stir to coat pasta, using only enough sauce for a light coating (you may not need the entire 2 1/2 cups).
- Transfer pasta to a warm serving bowl and dot top with spoonfuls of ricotta. Sprinkle lightly with pecorino and garnish with a few torn basil leaves.
ROASTED TOMATO TART WITH RICOTTA AND PESTO
Save those wider-than-tall, about-to-burst tomatoes for slicing and showering with flaky sea salt. For this recipe, you want smaller, sturdier varieties like kumato, Campari or petite heirlooms. Brushing the uncooked puff pastry with crème fraîche adds a subtle tanginess that you won't necessarily notice, but the tomatoes will taste better for it. You might be tempted to skip salting your tomatoes, but don't: It helps prevent a soggy crust while intensifying the flavor of your tomatoes. This tart is best enjoyed straight out of the oven, at its flaky prime, but it's also great at room temperature, or even cold, devoured directly from the fridge.
Provided by Alexa Weibel
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Line a large baking sheet with paper towels. Set the sliced tomatoes on top in a single layer. In a small bowl, combine 1 teaspoon salt and 1 teaspoon pepper. Use it to season the tomatoes evenly on both sides, cover with another paper towel and let sit, 15 minutes, allowing the salt to draw moisture out of the tomatoes.
- As the tomatoes sit, heat the oven to 400 degrees and set a rack in the middle of the oven. Working on a large sheet of parchment paper, roll out the puff pastry into a 9-by-11-inch rectangle, trimming any uneven edges. Prick the inside with a fork every few inches, leaving a 1/2-inch border. Using a pastry brush, coat the center of the puff pastry with the crème fraîche, leaving the border unbrushed.
- Working within the border, layer the tomatoes and red onion on top of the tart, allowing them to overlap slightly. Transfer to a sheet pan and bake, rotating halfway through, until puff pastry is browned and puffed, 30 to 35 minutes.
- Sprinkle tomatoes with Aleppo pepper, if using. Dollop with fresh ricotta. Thin pesto with olive oil until it reaches the proper consistency for drizzling; drizzle on top of tart to taste. Top with basil, if using, and serve warm or at room temperature.
CHERRY TOMATO, KALE, RICOTTA & PESTO PASTA
Fresh basil sauce and cherry tomatoes give this healthy dish a beautiful colour - it's also full of fibre and vitamin C
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 25m
Number Of Ingredients 9
Steps:
- Heat the oil in a large saucepan, add the garlic and cook for 2 mins until golden. Add the chilli flakes and tomatoes, season well, and simmer for 15 mins until the sauce is thick and reduced.
- While the sauce is cooking, cook the pasta following pack instructions - add the kale for the final 2 mins of cooking. Drain well and stir into the sauce, then divide between 4 bowls. Top each with a dollop of ricotta, a drizzle of pesto and shavings of Parmesan, if you like.
Nutrition Facts : Calories 641 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 99 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 24 grams protein, Sodium 0.4 milligram of sodium
FRENCH BREAD PIZZAS WITH RICOTTA, ROASTED TOMATOES, AND PESTO
Creamy ricotta cheese, herby pesto, and roasted cherry tomatoes give these French bread pizzas bright flavor and a fresh look.
Provided by Katherine Sacks
Categories Sandwich Tomato Bake Kid-Friendly Quick & Easy Dinner Lunch Parmesan Ricotta Back to School Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 4 Servings
Number Of Ingredients 9
Steps:
- Position rack in top third of oven and preheat to 425°F. Toss tomatoes, 1 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper on a rimmed baking sheet. Roast until tomatoes start to blister, about 13 minutes.
- Place bread, cut side up, on another rimmed baking sheet and bake 5 minutes. Remove from oven and rub cut sides with garlic.
- Dollop ricotta on cut sides of bread. Top evenly with tomato mixture, then sprinkle with Parmesan. Bake until Parmesan melts, about 10 minutes.
- Whisk pesto and remaining 2 tsp. oil in a small bowl until smooth. Drizzle on pizzas and season with salt and pepper.
More about "tomato and ricotta pesto recipes"
TOMATO RICOTTA TART WITH BASIL PESTO - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
4.5/5 (6)Total Time 1 hr 40 minsCategory Quiches And TartsCalories 441 per serving
- Combine flour, butter, sugar and salt in a food processor. Pulse to combine until mixture resembles coarse meal.
- Add 1 tablespoon ice water to flour mixture, pulsing after each addition. You'll need at least 3 tablespoons. Test the mixture to see if it comes together in your hand. If not, add 1 more tablespoon.
- Empty crust mixture into an 11-inch tart pan with removable bottom. Gently pull the dough together to form a ball, then press it back out into the tart pan and up the sides to create the crust.
THE EASIEST RED PESTO RECIPE (SUN-DRIED TOMATO)
From insidetherustickitchen.com
5/5 (6)Calories 141 per servingCategory Appetizer
- Spoon the sun dried tomatoes into a bowl, do not add all the oil just as much as comes out when transferring them into a bowl.
- Add the garlic, and squeeze of lemon to the bowl. Blitz it all together to a thick paste using a handheld blender.
PASTA WITH SUN-DRIED TOMATO RICOTTA PESTO - SERVING …
From servingdumplings.com
4.5/5 (23)Category Pasta | Rice | BarleyServings 2Total Time 20 mins
TOMATO & RICOTTA PESTO SAUCE | CREAMY PESTO SAUCE
From filippoberio.com
SUMMER BAKED POTATOES WITH RICOTTA, BLISTERED TOMATOES, …
From thekitchn.com
PASTA WITH SUN-DRIED TOMATO RICOTTA PESTO RECIPE ON …
From food52.com
ROASTED GARLIC, TOMATO AND RICOTTA PESTO BRIOCHE KNOT
From cloudykitchen.com
PROSCIUTTO PESTO PASTA & SPICY RICOTTA - BLUE APRON
From blueapron.com
45+ EASY PASTA RECIPES - I HEART NAPTIME
From iheartnaptime.net
TOMATO AND RICOTTA PESTO PULL-APART BUNS - CLOUDY KITCHEN
From cloudykitchen.com
EASY, CHEESY PESTO FLATBREAD PIZZA {WITH TOMATOES!}
From feelgoodfoodie.net
RECIPE: THREE CHEESE LASAGNA WITH PESTO & SPINACH - BLUE APRON
From blueapron.com
SICILIAN PESTO - DELICIOUS ITALIAN 15 MINUTES RECIPE
From italianstylecooking.net
SUN-DRIED TOMATO PESTO {WITH WALNUTS!} - SIMPLY RECIPES
From simplyrecipes.com
FRENCH BREAD PIZZAS WITH RICOTTA, ROASTED TOMATOES, AND PESTO …
From aazhar.us.to
TOMATO AND RICOTTA PESTO | IDEAL FOR PASTA | FILIPPO BERIO
From global.filippoberio.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love