Tomato-noodle salad with ricotta cream

Name: Tomato-noodle salad with ricotta cream
Cook time: 40 min
Total time: 40 min
Yield: 7
Ingredients: 500 g small pasta shells; 7-10 Tbsp salt, pepper; 200 g leaf spinach; 250 g cherry tomatoes; 1 jar (250 g) dried tomatoes in oil; 2-3 TABLESPOONS Pine nuts; 5-6 Tbsp white balsamic vinegar; 2-3 TEASPOONS Italian herbs; 200 g Ricotta or sour cream cheese

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 7

500 g small pasta shells
7-10 Tbsp salt, pepper
200 g leaf spinach
250 g cherry tomatoes
1 jar (250 g) dried tomatoes in oil
2-3 TABLESPOONS Pine nuts
5-6 Tbsp white balsamic vinegar
2-3 TEASPOONS Italian herbs
200 g Ricotta or sour cream cheese

Directions

1
Cook the pasta in boiling salted water for 10-12 minutes
2
Clean spinach, wash well, drain and pluck smaller. Wash and quarter the cherry tomatoes. Drain the dried tomatoes, collect the oil. Dice the tomatoes finely. Roast the seeds, take them out. Coarsely grate Parmesan cheese
3
Mix vinegar, salt, pepper and herbs. Whip about 8 tbsp. tomato oil into it. Stir in ricotta
4
Drain the pasta. Mix marinade and spinach into the hot noodles so that the cheese melts. Fold in all tomatoes and seeds, season to taste. Then arrange and sprinkle with parmesan. Tastes lukewarm or cold
5
Drink: cool rosé wine