Bucatini con datterini gialli, ricotta e pinoli.
Cut the datterini tomatoes in half and brown them in a pan with a drizzle of oil. Let it cook.
Meanwhile, toast the pine nuts and, once lightly coloured, reduce them to crumbs with the help of a rolling pin.
At this point go back to the tomatoes that will be cooked by now.
All you have to do is blend them with ricotta, a generous handful of Parmesan cheese and a little water from the cooking pasta.
Drain the pasta, mix it with the delicious yellow cream obtained from the tomatoes and ricotta mix, adding another ladle of cooking water , stir it gently. Serve and add the pine nuts. Enjoy your meal.