Pasta with Ricotta, Peppered Gbejniet (maltese cheeselets), Sundried Tomatoes, Rucola & Pine Nuts

Servings: 2 Total Time: 30 mins Difficulty: Beginner
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Pasta with ricotta, peppered gbejniet, sundried tomatoes, rucola, and pine nuts: a flavorful, Mediterranean-inspired dish with rich textures.

Print Recipe

Pasta with Ricotta, Peppered Gbejniet (maltese cheeselets), Sundried Tomatoes, Rucola & Pine Nuts

Author: Lorraine Cauchi Cooking Method: Cuisine: Courses: Recipe Keys: Meat & Poulty Quick Meals
Difficulty: Beginner Prep Time 30 mins Total Time 30 mins
Servings: 2
Best Season: Suitable throughout the year

Ingredients

Method

  1. Boil pasta according to package instructions.

  2. In a pan, heat the olive oil and fry the garlic.

  3. Add the sundried tomatoes with basil and olive paste with some water from the pasta pot to loosen up the sauce.

  4. Drain the pasta and add to the mixture in the pan.

  5. Stir through, then add the ġbejniet (maltese cheeselets), ricotta, rucola and pine nuts.

  6. Season to taste and serve.

  7. Enjoy!