Baked ricotta, tomato and green bean pasta salad recipe
Created by The Tesco Recipes team
This veggie-packed pasta salad, serving 8, is great for summer entertaining or bring-a-dish gatherings. Bursting with fresh flavours, it's super-tasty but a healthier choice.
See method- Serves 8
- 40 mins, plus cooling
- 354 calories / serving
Ingredients
- 375g ricotta
- 1½ lemons, zested, plus 6 tsp juice
- 75g finely grated pecorino
- 1 tsp olive oil
- 2 x 250g packs Tesco Finest sweet mixed baby tomatoes, larger ones chopped, smaller ones halved
- 4 tbsp extra-virgin olive oil
- 1½ tsp caster sugar
- 2 tbsp capers, rinsed
- 350g pasta shapes (we used casarecce)
- 175g green beans, trimmed
- 1 pot growing mint, leaves picked
Each serving contains
- Energy
- 1480kJ 354.0kcal
- Fat
- 15g
- Saturates
- 18g
- Salt
- 0.9g
- Sugars
- 6g
of the Reference intake
Carbohydrate 39.5gProtein 13.3gFibre 4.5g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Mix the ricotta with the lemon zest, a good grinding of black pepper and the pecorino in a bowl; season. Spread onto a lined baking tray to about 2cm deep. Drizzle with the olive oil, then bake in the oven for 30 mins until golden and firm. Cool completely.
- Meanwhile, put the tomatoes in a large mixing bowl with their juices, then use your hands or a potato masher to roughly squash. Stir in the extra-virgin oil, lemon juice, sugar and capers, and season.
- Cook the pasta to pack instructions, adding the beans for the last 4 mins. Drain, rinse under cold water until the pasta is just warm, then drain well again.
- Stir the pasta and beans through the tomatoes, then tear in most of the mint leaves. Crumble the baked ricotta into chunks and lightly mix half through the salad. Transfer to a serving platter and top with the rest of the ricotta and the remaining mint leaves to serve.
- Tip: If you want to prepare this in advance, go to the end of step 2 a few hours ahead, then assemble when ready to eat.
- See more Pasta salad recipes
