Pesto, Ricotta & Anchovy Penne

Fish and cheese is always a great combo..most of the time that is. This is meant to be a very fresh pasta and no heat is necessary apart from boiling the penne. A good way to use some left over home-made pesto (I wouldn't make this dish using anything but).

penne
best quality anchovy
home-made pesto
ricotta
maldon sea salt

1. boil penne
2. heat serving bowl
3. chop anchovies into small pieces
4. drain pasta when done, put in heated bowl
5. mix pesto into pasta
6. add ricotta, fold into pasta so that it is evenly coated (don't stir too much, best to leave the ricotta lumpy and fresh)
7. sprinkle anchovies over the pasta and toss with a little salt