Roasted Sungold Tomato & Whipped Ricotta Lumache with Prosciutto & Hot Honey

Difficulty Level: Easy

Total Time: 1 hour

Serving Size: 2-4 servings

Ingredients:

• 1/2 lb. lumache or other short pasta

• 2 pints sungold tomatoes

• 1/4 cup extra virgin olive oil

• 2 cups whole milk ricotta

• 1/2 cup Parmigiano Reggiano, finely grated

• 1/4 lb. Prosciutto San Daniele, sliced thin

• Hot honey to taste

• Basil for garnish

• Salt to taste

• Pasta water as needed

Directions:

1. Preheat the oven to 375°F and bring a large pot of water to a boil.

2. Add the sungold tomatoes to an oven-safe dish. Drizzle with olive oil and salt to taste. Roast for 30-40 minutes until the tomatoes burst and soften.

3. Meanwhile, add the ricotta to a blender along with salt to taste. Blend until smooth and glossy.

4. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.

5. Add the whipped ricotta to a large pan.

6. Strain the pasta and add to the pan with the whipped ricotta along with 1/4 cup of pasta water and Parmigiano. Toss until combined. Add more pasta water as needed.

7. Plate and top with the roasted sungold tomatoes, torn prosciutto, hot honey and basil.