The fusilli plus our trip to Cape May inspired me to make another pasta dish - Penne with Sun-Dried Tomato Pesto and Ricotta. Billy and I found this cute little cheese shop around the block from the bed & breakfast that we stayed at in Cape May. In addition to all of the delicious cheeses, they had a gourmet food section where I found the sun-dried tomato pesto. This dish itself is so simple but it has a lot of flavor and is wonderfully creamy.
Penne with Sun-Dried Tomato Pesto and Ricotta
1 box penne pasta
1 small jar sun-dried tomato pesto
1 1/2 cups ricotta cheese
1/4 cup heavy cream
3 handfuls of grated Romano cheese
Salt to taste
Cook pasta according to package; drain and place in a large serving bowl. Add ricotta cheese, Romano cheese and heavy cream and mix well. Add the pesto 1 tablespoon at a time until you get desired flavor. Add salt to taste. Enjoy!!
Footnote - Try not to let the pasta cool before adding the ricotta. The heat from the pasta will help the ricotta melt and make the dish more creamy.
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