Penne with Pesto, Cherry Tomatoes and Ricotta


  • 400g Penne pasta
  • 275g Cherry tomatoes, halved
  • 190g jar Sacla’ Classic Basil Pesto
  • A pinch of salt
  • Black pepper
  • 4 tbsp Ricotta cheese
  • A handful of Fresh Basil, roughly torn


  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
Serves: 4Cooking time: Share recipeReview this recipe


No reviews yet, be the first to review this recipe. Sign in or register to add your review.

Share this recipe