Pasta with Ricotta Pesto

By sassy47

Ingredients

• 2 cloves garlic
• 2 cups fresh basil leaves
• ⅓ cup pinenuts
• 1 cup grated Sorrento® Parmesan Cheese, separated
• 1 cup Sorrento® Ricotta Cheese
• ½ cup Sorrento® Mozzarella Cheese, cubed
• 3 Tbsp. olive oil
• 16 oz. penne pasta, cooked and drained
• Pepper, to taste

Preparation

Step 1

Boil water to cook pasta while making pesto. In food processor, process garlic, basil and pinenuts for 30 seconds, until almost smooth. Add 1 cup parmesan cheese and 1 cup mozzarella cheese and 1 cup ricotta cheese and remaining ingredients and process for 45 seconds until throughly blended. Set aside and cook pasta. Toss well-drained pasta with pesto and serve with remaining parmesan cheese.