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Ingredients

250g vine-ripened cherry tomatoes
1 tablespoon balsamic glaze
2 tablespoons olive oil
2 cups (300g) frozen broad beans
200g fresh ricotta or smooth ricotta
1/2 cup (40g) finely grated parmesan
375g fresh lasagne sheets, torn into strips
1/3 cup (90g) basil pesto
1/2 cup basil leaves
120g pkt Coles Australian Baby Rocket

Method

Step 1 Preheat oven to 180C. Line a baking tray with baking paper. Place the tomatoes on the tray. Drizzle with balsamic glaze and half the oil. Season. Roast for 10-15 mins or until tomatoes begin to collapse.
Step 2 Meanwhile, cook the broad beans in a medium saucepan of boiling water for 2 mins or until heated through. Refresh under cold water. Peel.
Step 3 Combine the ricotta and parmesan in a small bowl. Season.
Step 4 Cook the pasta in a large saucepan of boiling water for 1-2 mins or until tender. Drain well. Return to pan. Add tomatoes, pesto, broad beans, basil, rocket, remaining oil and half the ricotta mixture. Gently toss to combine. Divide among serving bowls. Top with the remaining ricotta mixture.

Balsamic roast tomato and ricotta pasta

How to make Balsamic roast tomato and ricotta pasta

Ingredients

Method