1. 375g ricotta
2. 1½ lemons, zested, plus 6 tsp juice
3. 75g finely grated pecorino
4. 1 tsp olive oil
5. 2 x 250g packs Tesco Finest sweet mixed baby tomatoes, larger ones chopped, smaller ones halved
6. 4 tbsp extra-virgin olive oil
7. 1½ tsp caster sugar
8. 2 tbsp capers, rinsed
9. 350g pasta shapes (we used casarecce)
10. 175g green beans, trimmed
11. 1 pot growing mint, leaves picked

Directions:

1. Set the oven to 180°C for the fan and 200°C for gas 6.
2. In a bowl, combine the ricotta, lemon zest, pecorino, and a generous pinch of black pepper; season. Spread to a depth of about 2 cm on a baking pan coated with parchment paper. After drizzling with olive oil, bake for 30 minutes, or until firm and brown. Let cool fully.
3. In the meantime, place the tomatoes and their juices in a large mixing basin, and coarsely squash with your hands or a potato masher. Add the sugar, capers, lemon juice, extra virgin olive oil, and season.
5. After following the package’s instructions, cook the pasta for 4 minutes and add the beans. After rinsing the pasta in cold water until it’s just warm, drain well one more.
6. Tear in most of the mint leaves after stirring the pasta and beans into the tomatoes. Tear up the cooked ricotta and gently toss it into the salad about halfway through. To serve, transfer to a serving tray and sprinkle the remaining mint leaves and ricotta over top.
7. Advice: If you would want to make this ahead of time, finish step 2 a few hours early and assemble right before eating.