Pasta with melted ricotta
- Yours
- May 20, 2015
- 1 min read
Ingredients
350g (12oz) dried penne or other pasta
110g (4oz) pine nuts
6 tbsp olive oil
70g (21/ 2oz) packet rocket leaves, chopped
2 tbsp chopped parsley
2 tbsp chopped basil
250g (9oz) ricotta, mashed
50g (2oz) Parmesan, grated
Salt and pepper
Method
Cook the pasta according to packet instructions.
Drain, reserving 4 tbsp of liquid, and return both to the pan.
Add the pine nuts and oil together with the rocket, herbs, ricotta, half the Parmesan and plenty of salt and black pepper.
Stir until the pasta is evenly coated with sauce.
Serve with remaining Parmesan sprinkled on top.
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