Penne with Kale Pesto, Almond Ricotta and Roasted Cherry Tomatoes
Prep time
Cook time
Total time
Once the pesto and almond ricotta are made, this pasta comes together very quickly.  Be sure to pre-plan to soak the almonds the night before for the ricotta.  The pesto can be made a day ahead.  Any extra pesto or ricotta make a great addition to sandwiches, wraps, or on a cracker as a snack.  
Recipe type: Main Dish
Cuisine: Italian, pasta, vegan, summer
Serves: 4 servings
  • 1 pint cherry tomatoes
  • 1 tablespoon olive oil
  • Salt to taste
  • 1 recipe Kale Pistachio Pesto, about 2½ cups
  • 1 recipe vegan almond ricotta
  • 1 pound whole wheat or brown rice penne for gf
  • crushed red pepper to taste, optional
  1. Preheat oven to 425˚F.  Toss the cherry tomatoes with the olive oil and salt to taste on a rimmed baking sheet.  Roast the tomatoes in the oven for 15-20 minutes or until wrinkled and golden in spots, shaking the pan occasionally during the cooking process to toss them around for even cooking.
  2. Cook the pasta in salted water according to package directions.  Toss the cooked pasta with enough pesto to coat, top with the roasted cherry tomatoes and a dollop of almond ricotta.  Sprinkle with a pinch of crushed red pepper if desired.
Recipe by Spoon With Me at