PASTA WITH RICOTTA PEPPERED GBEJNIET (MALTESE CHEESELETS) SUNDRIED TOMATOES RUCOLA AND PINE NUTS

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

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!