Whipped Ricotta Caprese Pasta

Difficulty Level: Easy

Total Time: 1 hour

Serving Size: 2-4 servings

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Caprese, but make it pasta! Whipped ricotta lumache topped with roasted cherry tomatoes, basil and balsamic glaze. A summer favorite!

Ingredients:

• 1/2 lb. lumache or other short pasta

• 2 pints cherry tomatoes

• 1/4 cup extra virgin olive oil

• 2 cups whole milk ricotta

• 1/2 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 to an oven-safe baking dish. Drizzle with olive oil and add salt to taste. Roast for about 30-40 minutes. Remove from oven 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 to 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 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. Add more pasta water as needed.

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

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