Farfalle with Roasted Red Pepper and Pine Nuts Served with Ricotta and Fresh Mozzarella Recipe

Farfalle with Roasted Red Pepper and Pine Nuts Served with Ricotta and Fresh Mozzarella Recipe

  • 1 box BARILLA Veggie Farfalle
  • 6 tablespoons extra virgin olive oil, divided
  • 1 (8 ounce) ball fresh mozzarella, chopped
  • 1 cup ricotta cheese
  • Salt to taste
  • Black pepper to taste
  • 1 clove garlic, chopped
  • 3 roasted red peppers, diced
  • 1/4 cup toasted pine nuts
  • 4 leaves basil, chiffonade
  1. In a small bowl, combine 2 tablespoons olive oil, mozzarella and ricotta cheese, season with salt and pepper and set aside. Bring a large pot of water to a boil.
  2. In a large skillet, saute garlic in 4 tablespoons olive oil until slightly yellow in color. Add roasted peppers and saute for 2 minutes. Season with salt and pepper.
  3. Cook pasta according to package directions. Drain and toss with the sauce, basil and roasted pine nuts. To serve, arrange individual bowls and place 1 spoon full of cheese mixture inside the bowl. Top with pasta mixture and serve.
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