A first course that combines the delicacy of ricotta made with cow’s milk with the freshness of basil leaves.
- Whole grain egg fettuccine pasta - 250 g
- Cow's milk ricotta cheese - 200 g
- Basil - 15 g
- Almond flakes - 20 g
- Extra virgin olive oil - to taste
- Fine salt - to taste
HOW TO PREPARE PASTA WITH RICOTTA CHEESE AND BASIL
To prepare pasta with ricotta cheese and basil, put a pot of salted water to boil. Clean the basil leaves with a cloth, then chop them coarsely with a knife 1. Toast the almond slices over low heat in a large pan 2. Brown them lightly. In the meantime, boil the pasta for the time indicated on the package 3.
Pour the ricotta into a saucepan and add a ladle of water from the cooking water of the pasta 4. Drain the pasta directly into the saucepan, keeping the water 5, stir, then add a ladle of hot cooking water 6,
stir again, then add the basil 7. Season with oil 8, and almost all of the previously toasted almond slices 9:
mix 10, then serve the pasta with ricotta cheese and basil by adding the remaining almonds on serving plates (11-12) and add a drizzle of oil to taste.
Add lemon zest to give it even more freshness or flavor the ricotta with saffron powder to enrich your pasta.
The source of the recipe: https://www.giallozafferano.com/