Ribbon noodles in tomato-ricotta sauce

Name: Ribbon noodles in tomato-ricotta sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 200 g Sweet peas; 350 g cherry tomatoes; 1 Onion; 50 g dried tomatoes in oil; 400 g ribbon noodles; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 2 TABLESPOONS Pine nuts; 1 TABLESPOON Olive oil; 1 TEASPOON Vegetable broth (instant); 100 g Schmand; 250 g Ricotta cheese; 3-4 Stem(s) Basil

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

200 g Sweet peas
350 g cherry tomatoes
1 Onion
50 g dried tomatoes in oil
400 g ribbon noodles
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
2 TABLESPOONS Pine nuts
1 TABLESPOON Olive oil
1 TEASPOON Vegetable broth (instant)
100 g Schmand
250 g Ricotta cheese
3-4 Stem(s) Basil

Directions

1
Clean, wash and drain the sugar snap peas. Wash the cherry tomatoes. Peel and chop the onion. Drain the dried tomatoes on a sieve and collect the tomato oil. Cut the tomatoes smaller.
2
Cook the pasta in 3-4 l boiling salted water (approx. 1 teaspoon salt per litre) according to package instructions.
3
Roast the pine nuts in a pan without fat, take them out. Heat the oil and 1 tablespoon of tomato oil in the pan. Sauté the onion in it. Add dried tomatoes and cherry tomatoes and stir-fry for about 5 minutes.
4
Add 1/4 l water and bring to the boil. Stir in stock. Add sugar snap peas and cook for about 2 minutes.
5
Mix the sour cream and ricotta, stir into the tomatoes, bring to the boil once. Season with salt, pepper and 1 pinch of sugar. Wash the basil, shake dry and remove the leaves. Stir the pine nuts into the ricotta sauce.
6
Drain the pasta and mix with the sauce.