I kind of daydream about this pasta. Ok I do daydream. And it's EZ! Throw it together – no deep thoughts. Altogether 3 steps. Cook pasta, blend pesto, roast tomatoes. Dot with ricotta and you're wishing for a spork :)!
Don't go all crazy with the pesto recipe either – use your hands for measuring and your eyes to judge the texture. Taste to adjust cheese and salt.
Pesto:
Roast a small handful of walnuts (or pine nuts, or your choice) 10 minutes in 350 oven, then cool. (Can also be done over medium/low heat in a pan.)
Blanch a double big handful of basil leaves in hot water, or not. It helps keep their color, but no biggie if u don't do it. Dry.
Blend the nuts in the processor.
Add 1 clove garlic. Blend
Process basil
Add 2 big pinches of salt & some pepper
With motor running add 1/2-2/3 cup of olive oil, depending on desired texture
Blend in a handful of grated Parmesan or locatteli
**Makes enough for this pasta plus a pesto chicken dinner and/or bruschetta
Cook 8 ounces of pasta according to directions. Save 1/2 cup pasta water.
Tomatoes
Cover bottom of large skillet with olive oil. Roast 2 pints of tomatoes until the skins burst.
Add pasta to tomatoes, toss and add enough pasta water to clean the pan bottom. Drizzle pesto. Dot with ricotta (1/2 cup or more).
Eat, enjoy – B
Posted with Blogsy
I Am Not A Restaurant! 
Love this! Looks delish!!