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Balsamic roast tomato and ricotta pasta
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Whip up a delicious lasagna salad with roasted tomatoes, ricotta, and basil pesto for a quick and easy weeknight dinner!
Ingredients:
  • 250g vine-ripened cherry tomatoes
  • 20.00 ml balsamic glaze
  • 300g broad bean
  • 200g fresh ricotta or smooth ricotta
  • 40g parmesan
  • 375g fresh lasagne sheets, torn into strips
  • 90g pesto
  • 125.00 ml basil leaves
  • 120g pkt Baby Rocket
Instructions:
  • Preheat your oven to 180C. Line a baking tray with parchment paper. Arrange the tomatoes on the tray, then drizzle with balsamic glaze, half of the oil, and season. Roast for 10-15 minutes until the tomatoes start to soften and collapse.
  • Cook the broad beans in boiling water for 2 minutes or until heated through. Refresh them under cold water and peel.
  • Mix the ricotta and parmesan in a small bowl, then season to taste.
  • Boil the pasta until tender, then drain and return to the pan. Mix in tomatoes, pesto, broad beans, basil, rocket, half of the ricotta mixture, and some oil. Gently combine and then serve in bowls. Garnish each serving with the remaining ricotta mixture.

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