Bucatini with Heirloom Tomatoes and Pesto Enjoy a simple bucatini pasta recipe made in only 30 minutes using homemade pesto and heirloom tomatoes. Bertolli® Five Cheese Sauce with Ricotta, Romano & Parmesan Cheeses, fresh garlic, and whole milk ricotta cheese are added for extra flavor and decadence. 5 Servings 15 minutesPrep Time 15 minutesCook Time 0 peopleloved this print Ingredients Directions Ingredients 10 ounces bucatini or spaghetti pasta 1 jar (24 ounces) Bertolli® Five Cheese Sauce with Ricotta, Romano & Parmesan Cheeses 1 cup loosely packed basil leaves, plus more for garnish ¼ cup toasted pine nuts or walnuts ¼ cup grated Parmesan cheese 1 clove garlic ½ cup cup extra-virgin olive oil,, divided kosher salt and cracked black pepper 1-1/4 pounds heirloom tomatoes, , cut into small wedges ¾ cup whole milk ricotta cheese Directions Step 1: Cook pasta in salted water as directed on package until al dente. Drain; return to pot. Add sauce and mix well; cover to keep warm. Step 2: Pulse basil, nuts, Parmesan, garlic and ⅓ cup oil in food processor or blender until coarsely chopped. Season to taste with salt and pepper. Step 3: Top each serving of pasta with tomatoes, dollops of ricotta cheese, pesto and additional chopped basil. Drizzle with remaining oil. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes 15-Minute Chicken Margherita Get Cooking Tuscan Table Fall Get Cooking Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Antipasto Tray Get Cooking Alfredo Florentine Lasagna Get Cooking Marinade Ratio Get Cooking
