1 (12 ounce) container pesto pasta
1/3 cup ricotta cheese
1/2 teaspoon Italian seasoning
1 cup dry white wine
1/4 cup dry vermouth
1/2 cup red wine vinegar
salt and pepper to taste
Preheat oven to 350 degrees F.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente.
Meanwhile, in a large saucepan over medium heat, cook ricotta 2 minutes.
Meanwhile, in a mixing bowl, combine pesto, ricotta, Italian seasoning, wine, vinegar and salt and pepper to taste. Bring to a boil.