Sunday, 14 February 2016

Pesto Ricotta Pasta Salad

I used some leftover ricotta to make this pasta salad and it was delicious, definitely on i'll be making again.

Pesto Ricotta Pasta Salad (adapted from Budget Bites)
(Serves 1)

50g dried pasta 
1 tbsp ricotta
1 tsp pesto
squeeze lemon juice
1 spring onion, sliced
30g frozen peas
8 olives, halved
2 sun-dried tomatoes, sliced

Bring a pan of water to the boil and add the pasta, cook according to the packet instructions. Drain the pasta, run under the cold tap, and drain again well.

In a bowl, combine the ricotta, pesto, lemon juice and pepper. Stir until combined. Add the spring onion, peas, olives, sun-dried tomatoes and the pasta and stir well until everything is coated in the sauce.

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