Fettucine with Ricotta Pesto, Cherry Tomatoes and Basil

Ok I know what you're thinking... What am I doing writing a post about pasta made with store bought sauce, right? Well, I have some good news for you dear readers - it is ok to cheat!

Last night I got home from work and all I wanted was a quick and easy dinner that tasted amazing but without a lot of effort. So I stuck my head in the pantry and pulled out this jar of ricotta, spinach & pecorino stir-through sauce, along with my favourite spinach fettucine. Now I could have left it at that, but I figured I might as well take the time to jazz things up a bit.

With just a teensy bit of effort this dish quickly turned into a delicious, flavoursome and incredibly easy meal for me and Mr B, proving that you don't always have to make everything from scratch. After all, we don't always have the time for that now do we?

250g spinach fettucine 

350g Leggo's ricotta, spinach & pecorino stir through sauce (or you could use basil pesto)

1/2 red onion, finely sliced

1/2 punnet cherry tomatoes, quartered

1 birds-eye chilli, finely chopped

1/2 cup fresh basil leaves, roughly torn

Sea salt & cracked black pepper

Boil a large saucepan of salted water and cook the fettucine until al dente. Drain and set aside.

Meanwhile heat a little olive oil in a deep frypan and saute the onions and chilli until the onion is tender, then add the tomatoes, cook for about 3 minutes until they soften and then add the cooked pasta.

Next add the jar of Leggo's sauce, season with sea salt and cracked pepper and stir through until the pasta is well coated, then add the fresh basil right at the end.

And you're done. Easy!

Serves 4.