This is more a suggestion than a real recipe, on how to combine pesto with other ingredients.
Instead of using pesto on its own as condiment for pasta, you can mix it with ricotta (or any similar kind of cottage cheese).
The quantity of basil pesto and ricotta is up to you and to your taste.
You can use basil pesto as usual and then add a scoop or two of ricotta on the top , or you can mix ricotta and pesto and create a smooth cream to mix equally with your portion of pasta.
If the cream should be too dry you can soften it, by adding one scoop or two of the cooking water.
You can also add some semi dry tomatoes to this recipe, ( or you can roast yourself some cherry tomatoes seasoned with some oil and salt, in a preheated oven at 220°C for 15 minutes or until the peel starts coming loose).
You can use this mixture also:
as filling for fancy savory crepes
as topping for a fabulous pizza (if you can get the frozen pizza base it will take only 10 minutes to be ready for a fancy dinner).
to create an omelet. Try to bake it instead of frying it, for a lighter result.
The proportions of the ingredients is always up to you.
