INGREDIENTS
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.
TIPS
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/
