Weeknights are always a bit chaotic at our house. Dinnertime can be a bit of a moving target and there is always pressure to get dinner on the table in a hurry. This is one of my staple go-to recipes when I need to rustle something up in a hurry and make sure there are leftovers that make a great lunch too. I usually make a big batch of the pesto to have on hand. This recipe makes about 1.5 - 2 cups of pesto that you can store in your fridge for up to a week or freeze for up to 2 months. I usually make the pasta in the morning or the night before. Dressed with a little bit of olive oil, it heats up nicely in a frying pan in about 5-10 minutes. Basically the magic formula calls for pasta + pesto + cheese equals fast and yummy!
Ingredients
Pesto
1/2 cup sundried tomatoes
1/2 cup arugula
1/2 cup walnuts
1 clove garlic
1 tbsp apple cider vinegar
1 tbsp honey
salt and pepper to taste
1/3 cup olive oil
Pasta
300 gr pasta
1/4 cup olive oil
1/3 cup ricotta
handful of parmesan cheese
Directions
Make pasta according to package directions.
Once cooked, dress with olive oil. You can make pasta up to 3 days ahead and store in an air tight container in the fridge.
To re-heat, cook on high heat in a frying pan until warmed through and a little scorched.
Prepare pesto; combine all ingredients in a blender and blend until combined and thick.
Serve pasta with a generous dollop of ricotta and pesto and top with a little parmesan.
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