Penne with pesto, ricotta and green beans

Ingredients

350g dried penne pasta
300g green beans, trimmed, cut into 2cm lengths diagonally
1 large bought roasted red capsicum, deseeded, cut into thin strips
45g (1/4 cup) toasted pine nuts
1/3 cup bought basil pesto
1 tbs balsamic vinegar
1/2 cup fresh basil leaves
90g (1/3 cup) fresh ricotta, crumbled

 

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Method

1. Cook the pasta in a large saucepan of lightly salted boiling water following packet directions or until al dente. Add the beans in the last 2 minutes of cooking. Drain. Return to the pan.
2. Add the capsicum, pine nuts, pesto, vinegar and three-quarters of the basil to the pasta mixture and gently toss until just combined. Taste and season with salt and pepper.
3. Divide the pasta mixture among serving bowls. Top with the ricotta. Sprinkle with the remaining basil and serve immediately.