in Recipes

Ricotta pasta with mint

updated

Spread the love

Ingredients for 2 servings:

  • 20 g pine nuts
  • 3 garlic cloves
  • 8 sprigs of mint, fresh
  • 1 organic lemon(s), juice and zest
  • 300g tagliatelle
  • 6 tbsp ricotta
  • 60 g olives from the jar
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Cook the pasta in plenty of salted water until al dente, drain, and reserve the cooking water. Gently toast the pine nuts in a pan without oil, remove, and set aside. Rinse the mint and pick off the leaves. Peel and halve the garlic cloves, and sauté them in a pan. Then crush the garlic. Add the ricotta, olives, and 250 ml of pasta water to the garlic. Season to taste with salt, pepper, 2-3 tablespoons of lemon juice, and a little grated lemon zest. Add the pasta to the ricotta sauce, fold in the mint, and serve sprinkled with pine nuts. Enjoy!

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Ricotta pasta with mint

Quick chicken curry pan