Pasta with two vegetarian sauces

Two quick pasta sauces with lots of flavor. If you have the time roast peppers, zucchini and cherry tomatoes in the oven and serve with your favorite pasta or tortellini. Finish the pasta off with lots of grated parmesan.

Artichoke sauce

1 can artichoke hearts

 2 dl double cream

1 garlic clove

0,5 dl fresh basil

0,5 lemon

salt and pepper

Boil the artichoke and the garlic in cream for 5 minutes. Add the basil, lemon zest and a table spoon of lemon juice. Mix with a stick mixer. Season with salt and pepper. Ready to serve!

Ricotta and pesto sauce

150 g ricotta

4 table spoons pesto

salt and pepper

Heat up the ricotta on medium heat in a saucepan. Add the pesto and salt and pepper and stir. Ready to serve!