Pasta With Ricotta Pesto

I thought this would be interesting for a fast no-meat supper or side dish. Recipe source: Bon Appetit (February 1986)

• Ready In: 10 mins
• Serves: 4-6

Ingredients

• 3⁄4 cup fresh basil
• 1⁄4 cup fresh parsley
• 1  garlic clove
• 1⁄4 cup olive oil
• 1  cup ricotta cheese
• 1  lb fettuccine, cooked (or other pasta)
• 1  pint cherry tomatoes, stemmed and halved
•  parmesan cheese or  romano cheese, grated

Directions

1. In a food processor mince basil, garlic and parsley. Add oil through food tube and process for 10 seconds or until thick.
2. Add ricotta cheese and process using on/off turns until blended.
3. Pour pasta in serving dish and pour pesto over and then top with tomatoes.
4. Sprinkle with grated cheese.
5. Serve with grated cheese.