Ricotta Baked Pasta Shells With Broccolini® Cashew Pesto Recipe

Ingredients List

Serves 6 people

• 2 x 250g punnets
• 3 egg yolks
• 100g (1 1/4 cups) mozzarella grated
• 2 x 250g punnets Cherry Tomatoes halved
• 2 tbs olive oil
• 1 brown onion finely chopped
• 2 large garlic cloves crushed
• 400g can cherry tomatoes
• 400g large shell pasta
• 600g fresh ricotta
• 1/2 cup pecorino cheese finely grated

BROCCOLINI® CASHEW PESTO

• 1 bunch Broccolini®
• 2/3 cup basil leaves
• 2 green chillies chopped
• 1 garlic clove roughly chopped
• 1/4 cup salted cashew nuts roasted
• 1/4 cup extra virgin oil
• 1/2 cup grapeseed oil
• 1/4 cup pecorino cheese finely grated