Fresh pasta – ricotta – salad

Ingredients for 2 servings:

• 200 g tomatoes
• 20 olives
• ½ garlic clove(s)
• 50 g Parmesan
• 50 g rocket, without stem
• 1 bunch of basil
• 100 g ricotta
• salt and pepper
• 200 g pasta (e.g. riccioli, gnocchi or tagliatelle)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Pasta with cream cheese and vegetables

Cut the tomatoes into eighths, removing the green parts of the stems, slice the olives into rings, and add both to a large salad bowl. Squeeze the garlic over the tomatoes and mix everything together briefly. Grate the Parmesan cheese into thin strips with a vegetable peeler and add. Chop the arugula into 1.5-2 cm long pieces and add. Finely slice or tear the basil and add. Add the ricotta, mix everything together, and season with salt and pepper. Cook the pasta until al dente, drain the cooking water, and add the still-hot pasta to the salad bowl. Mix everything well so the sauce is evenly distributed. Note: Instead of ricotta, you can also use a 1:1 mixture of crème fraîche and sour cream.