Tagliatelle with Roasted Tomatoes & Pesto Ricotta
  • 16 oz pkg grape tomatoes
  • 2 Tbsp olive oil
  • salt & pepper
  • 12 tagliatelle pasta
  • 1 cup ricotta cheese
  • 4 heaping Tbsp pistachio pesto
  • ¾ cup reserved pasta water
  • fresh chopped parsley
  1. Preheat your oven to 425 degrees.
  2. Place the tomatoes onto a lined baking sheet and toss with the olive oil, salt and pepper. Roast for about 25-30 minutes.
  3. In a bowl mix together the ricotta and pesto and set aside.
  4. Cook the pasta to al dente according to the pkg directions- NOTE: Reserve ¾ cup of the pasta water after the pasta is cooked!
  5. Drain the pasta.
  6. Add the pasta water to the bowl of ricotta and pesto. Toss together the tomatoes {including all those delicious juices}, ricotta pesto sauce and the pasta.
  7. Season with salt and pepper to taste and garnish with fresh chopped parsley.
Recipe by LeMoine Family Kitchen at https://www.lemoinefamilykitchen.com/2016/09/tagliatelle-roasted-tomatoes-pesto-ricotta/