recipes
Rigatoni pasta salad with whipped ricotta pesto and grilled vegetables
Serves:
2023-04-26
Ingredients
- 200g rigatoni pasta (Pasta Reggia)
- 1 x 250g tub ricotta (Galbani)
- 2 heaped tbsp green pesto
- 1 tbsp olive oil
- 1-2 tbsp water
- 75g grated or shaved Parmesan (Galbani)
- 2 tbsp toasted pine nuts (Lamb brand)
- 1 yellow and red pepper, diced and grilled
- 1 zucchini, cut into slices and grilled
- 1 aubergine, cut into slices and grilled
- 10 cherry tomatoes, halved
- Handful fresh basil leaves
- 6-8 black Kalamata olives
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Method
Start this recipe by cooking the rigatoni pasta in a pan of salted boiling water till al dente. Immediately cool with running hot water, drain and put aside. Meanwhile make a pesto ricotta cream by blitzing together the ricotta, green pesto, oil and water. To put the salad together just mix together the cooked pasta, creamed ricotta and all the remaining ingredients. Serve into deep pasta bowls with extra basil leaves and pine nuts on top.
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