Penne with Summer Tomato Pesto

Made with Perfect Italiano™ Traditional Hard Cheese



Preparation Time:

10 minutes

Cooking Time:

15 minutes


  • 400g penne pasta
  • 40g Anchor Butter
  • 1 clove garlic, peeled and finely chopped
  • 3 punnets cherry tomatoes, halved
  • ½ cup tomato pesto½ cup pine nuts, toasted
  • 1 cup fresh basil leaves, roughly torn
  • 250g Perfect Italiano Ricotta, Perfect Italiano Traditional Hard Cheese, grated to sprinkle on top
  • Sea salt and freshly ground black pepper to season


  1. Bring large saucepan of lightly salted water to the boil and cook pasta for 10 – 12 minutes until al dente.
  2. While pasta is cooking, melt butter in a pan and cook garlic for a few minutes until golden. Add tomatoes and cook for 5 minutes until they start to soften and break up.
  3. Stir in tomato pesto & ricotta.
  4. Add cooked pasta to pan & stir through.
  5. Dish in to bowls & scatter over pine nuts and basil.
  6. Season with black pepper & top with Perfect Italiano Traditional Hard Cheese to serve.