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

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Pasta with ricotta, peppered gbejniet, sundried tomatoes, rucola, and pine nuts: a flavorful, Mediterranean-inspired dish with rich textures.

Cooking Method
Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 30 mins Total Time: 30 mins
Servings 2
Best Season Suitable throughout the year
Ingredients
  • 300g10.6oz Rigatoni Pasta
  • 2 Tbsp Olive Oil
  • 2 Garlic Cloves, chopped
  • 125g/4.5oz Sundried Tomatoes ((Chopped))
  • 190g/6.5oz Jar Olive Paste
  • 2 Dried Peppered Gbejniet ((maltese cheeselets), chopped)
  • 200g/7oz Ricotta, crumbled not too small
  • 50g/1.76oz Pine Nuts, roasted
  • 200g/7oz Rucola
  • ½ Cup Chopped Fresh Basil
  • Salt & pepper
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!

Read it online: https://lollyskitchen.com.mt/recipe/pasta-with-ricotta-peppered-gbejniet-maltese-cheeselets/