Zutaten für 4 Portionen:
12 ounces fresh pappardelle pasta
1 cup whole milk ricotta cheese
2 tablespoons minced fresh mint leaves
Zest of 1 lemon
3 tablespoons olive oil
3 cloves garlic, minced
2 teaspoons salt, divided
1/2 teaspoon fresh cracked black pepper
Freshly grated parmesan cheese
Freshly shelled peas, blanched (optional)
1. Boil your pasta in salted water.
2.While your pasta is cooking, muddle the mint and lemon zest (gently mash them to release their natural oils using a mortar and pestle or the back of a spoon) in a small bowl. Add the ricotta, 1 teaspoon salt, and pepper. Set aside.
3. Make the garlic sauce: Saute the garlic in a small pan with the olive oil until it turns a light golden color and becomes aromatic. Remove the pan from heat, swirl it a few times to be sure the garlic is not sticking to the bottom of the pan. Pour the olive oil and garlic into a medium bowl. Add one teaspoon salt.
4. Drain the pasta and toss it with the garlic-olive oil mixture. Add the peas (optional). Lay the pasta out on a platter, top with spoonfuls of the ricotta mixture and freshly grated parmesan cheese.
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