Roasted tomato pesto pasta with ricotta

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 155.

	this recipe	typical

Where it stands out

• #1 of 155 for brightness
• #1 of 155 for noodle texture
• #1 of 155 for saltiness
• #1 of 155 for sauce cling

Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

500 g	500 g (1lb) cherry tomatoes
30 g	2 tbsp Balsamic vinegar
14 g	1 tbsp olive oil
6 g	1 tsp salt
1 g	1/2 tsp black pepper
500 g	500 g (1lb) linguini ((use any pasta shape of your choice) )
250 g	250 g (1 cup) ricotta ((I used creamed ricotta but you can use any ricotta you can find) )
50 g	1/2 cup basil pesto

Method: 7 steps, published by simply-delicious-food.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Great flavor. Probably might benefit from adding chicken and maybe mushrooms to add alternative textures, maybe replacing some of the pasta. Great recipe overall!” — a cook