Pasta with ricotta cheese and basil

Pasta with ricotta cheese and basil


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


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: