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It takes a good bit of salt to help bring out the flavor of the herbs in this dish. Saltiness is such a matter of personal preference, that I suggest that you start with 1 teaspoon, taste, and add more as you see fit.
Serves 6
20 minutes preparation and cooking time
1 pound short pasta, such as orecchiette, farfalle, or fusilli
1 cup fresh herbs such as basil, mint, chives, scallions, and/or Italian parsley, divided
1 pound fresh ricotta
1-2 teaspoons salt, plus more for the pasta water
a few grinds fresh pepper
freshly grated parmesan for serving
Bring a large pot of water to boil, add a generous amount of salt and the pasta. If you like pasta al dente, cook it for about a minute less than the time called for on the box.
Meanwhile, chop the herbs and reserve a couple of tablespoons for garnish. In a large bowl, mix the ricotta, herbs, salt and pepper. Before you drain the pasta, scoop out some of the pasta water. Add 1/4 to 1/2 cup to the ricotta to thin it until it is smooth, about the consistency of sour cream.
When the pasta is done, drain it and toss it with the ricotta mixture. Serve it into individual plates or bowls and top each serving with a sprinkle of herbs and parmesan.