An easy and delicious prep meal for those busier days!
Ingredients
300g/10.6oz Rigatoni Pasta
2 Tbls Olive Oil
2 Garlic Cloves, chopped
120g/4.2oz Sundried Tomatoes, chopped
190g/6.5oz Jar Olive Paste
2 Benna Dried Peppered Gbejniet (maltese cheeselets), chopped
200g/7oz Ricotta, crumbled not too small
50g/1.8oz Pine Nuts, roasted
200g/7oz Rucola
1/2 Cup Chopped Fresh Basil
Salt/pepper
Method:
Boil pasta according to package instructions.
In a pan, heat the olive oil and fry the garlic.
Add the sundried tomatoes, basil and olive paste with some water from the pasta pot to loosen up the sauce.
Drain the pasta and add to the filling in the pan. Stir through, then add the gbejniet, ricotta, rucola and pine nuts.
Season to taste and serve.
Enjoy!
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