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2012-05-01Pasta with Ricotta Pesto: Garlic Cloves, Basil Leaves, Pinenuts, Parmesan (Grated), Ricotta, Mozzarella, Olive Oil, Penne Pasta, Pepper
Pasta with Ricotta Pesto featuring Sorrento® Ricotta

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Sorrento® Ricotta

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Pasta with Ricotta Pesto

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  • 2 Garlic Cloves
  • 2 cups Basil Leaves, fresh
  • 1/3 cup Pinenuts
  • 1 cup Parmesan (Grated), separated
  • 1 cup Sorrento® Ricotta
  • 1/2 cup Sorrento® Mozzarella, cubed
  • 3 tbs Olive Oil
  • 16 oz. Penne Pasta, cooked and drained
  • Pepper, to taste


Boil water to cook pasta while making pesto. In food processor, process garlic, basil and pinenuts for 30 seconds, until almost smooth. Add 1 cup parmesan cheese and 1 cup mozzarella cheese and 1 cup ricotta cheese and remaining ingredients and process for 45 seconds until throughly blended. Set aside and cook pasta. Toss well-drained pasta with pesto and serve with remaining parmesan cheese.


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