date:May 20, 2014
Ingredients
400g penne
250g tub Perfect Italiano ricotta
100g shaved ham, chopped
200g punnet grape tomatoes, halved
1 bunch chives, cut into 2cm lengths
1/2 cup parmesan, grated
Method
1. Cook penne in a large saucepan of boiling, salted water, according to packet directions. Drain, reserve 1 cup cooking liquid and return penne to pan.
2. Immediately add ricotta, ham, tomatoes and chives. Season well and toss to combine, adding enough of the reserved cooking liquid to moisten. Serve to