INGREDIENTS

• 400g Penne pasta (gluten free)
• 275g cherry tomatoes, halved
• 190g jar Sacla’ Classic Basil Pesto or Organic Vegetarian Pesto
• Salt & black pepper to taste
• 4 tbsp. Ricotta cheese
• A handful of fresh basil, roughly torn

 
INSTRUCTIONS 

1. In a large pan of boiling, salted water, cook the pasta to your liking, drain and return to pan
2. Stir in jar of Sacla' Pesto, season with a little black pepper and mix well
3. Stir through the tomatoes, top with a dollop of ricotta and some fresh basil leaves