Chili over Pesto Pasta

A 'Chili Size' which marries the tomato taste of chili with the italian herbal flavor of basil and saltiness of parmesan.

Ingredients

1/4 to 1/2 cup cooked pasta: bowtie or rigatoni or spiral gives a good appearance and mouthfeel

2 cups tomato based chili with turkey, chicken, or salmon, and beans

2 Tablespoons basil pesto

2 Tablespoons tomato pesto

1 Teaspoon Pesto Hummous powder

2 Tablespoons basil mint tofu spread

1/4 Cup ricotta

1 Tablespoons parmesan cheese

Notes
This was assembled with store bought ingredients, in this case, but would probably benefit/could be fun to make any/all desired components from 'scratch'.  I found pestos are quick to make: had I had fresh basil on hand instead of pesto pasta salad, I might have given it a whirl!  

The chili could play up the Italian connection by using fava beans or cannelini beans instead of pintos. Roma tomatoes perhaps?

Instructions

Cook/heat the chili in a shallow bowl.  While the chili is heating, mix the pasta with the pesto sauce. 

You will be making 2 ricotta mixtures; one tinted red and one shaded green.

Mix the tomato pesto with the 2 Tablespoons of the ricotta in a microwave safe bowl. Heat it.

Mix the basil mint tofu spread, Pesto Hummous powder and rest of the ricotta in a microwave safe bowl. Heat it.

Arrange the pasta around the bowl of chile, decoratively, and in the chili, as desired.

Heat it until warm.

Spoon the red-tinted ricotta around the edges of the pasta. Spoon the green-tinted ricotta inside that ring.  Sprinkle parmesan cheese in the center. Spoon the tablespoon of ricotta in the center.  Sprinkle a little more parmesan cheese overall, as desired.