Whipped Ricotta Caprese Pasta

Difficulty Level: Easy

Total Time: 1 hour

Serving Size: 2-4 servings

Ingredients:

• 1/2 lb. lumache or other short pasta

• 2 pints cherry tomatoes

• 1 cup of garlic cloves

• 1/4 cup extra virgin olive oil
  

• 1 1/2 cups whole milk ricotta

• 1/3 cup Parmigiano Reggiano, finely grated

• Balsamic glaze

• Fresh basil for garnish

• Salt to taste

• Pasta water as needed

Directions:

1. Preheat the oven to 375°F.

2. Add the cherry tomatoes and garlic to an oven-safe dish. Drizzle with olive oil and add salt to taste. Roast for about 40 minutes. Remove and set aside.

3. Bring a large pot of water to a boil.

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

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

6. Add the whipped ricotta to a large sauté pan.

7. 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.

8. Plate and top with the roasted tomatoes, balsamic glaze and basil.