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Ricotta pasta with mint

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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!

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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.

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Ricotta pasta with mint