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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A quick and easy way to cook up a delicious and very tasty Italian primo or secondo even. Add aromatic cheeses, such as Gorgonzola or Dolcelatte to enrich the dish. Omnivores can serve this pasta dish along with fried or grilled salmon, tuna steaks or prawns. Ingredients:
250 g spaghettini (or other thin pasta) |
100 g ricotta cheese (or cream cheese, or creme fraiche) |
2 tablespoons toasted pine nuts (or almonds, or walnuts) |
50 g parmesan cheese, freshly grated (to taste) |
1 -2 minced garlic clove (to taste, or garlic powder) |
1 tablespoon fresh minced herbs (rosemary, basil, parsley, sage, oregano, ...) |
50 ml white wine (a tolerant dash) |
50 -100 g gorgonzola (optional) or 50 -100 g dolcelatte (optional) |
1 teaspoon butter |
salt and pepper |
Directions:
1. While you're waiting for the (pasta)water to boil, toast pine nuts in a non stick pan (which we'll use later for the sauce again) until golden brown and fragrant. Transfer to a bowl and let cool.
2. Boil pasta according to package instructions.
3. Melt butter in the above mentioned non stick pan and add garlic. Let garlic fry a bit, be careful not to blacken it. Add white wine (or Prosecco, sparkling wine, - whatever at hand).
4. Add ricotta and, if using, gorgonzola. Let dissolve. Stir occasionally.
5. Add herbs (i like to use parsley or rosemary). Stir again.
6. Salt and pepper to taste (the parmesan will be salty as well!).
7. Drain pasta and transfer to pot again. Add sauce, stir, add 3/4 parmesan, stir again.
8. Sprinkle pasta with toasted nuts and the remaining grated (or shaved) parmesan.
9. Enjoy!
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