Pappardelle with Ricotta: Pappardelle con Ricotta

Name: Pappardelle with Ricotta: Pappardelle con Ricotta
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters fresh arugula, chopped; 59 milliliters chives, freshly snipped; 59 milliliters fennel tops, chopped; 118 milliliters extra-virgin olive oil; 227 grams pappardelle; 59 milliliters chopped fresh Italian parsley leaves; 59 milliliters freshly grated pecorino; 237 milliliters ricotta cheese; 4 servings Salt and freshly ground black pepper

Pappardelle with Ricotta: Pappardelle con Ricotta might be a good recipe to expand your main course collection. This recipe covers 18% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 17g of protein, 39g of fat, and a total of 592 calories. This recipe serves 4. If you have parsley leaves, pecorino, fennel tops, and a few other ingredients on hand, you can make it.

Instructions

Bring 4 quarts of water to a boil in a large pot.

Ingredients you will need

Water

Equipment you will use

Pot

Add 1 tablespoon of salt. When the water comes to a rolling boil, stir in the pasta. Cook according to the package directions, until al dente.

Ingredients you will need

Pasta

Water

Salt

In the meantime, mix the chives, parsley, fennel, arugula, and oil in a small bowl.

Ingredients you will need

Arugula

Parsley

Chives

Fennel

Cooking Oil

Equipment you will use

Bowl

Place the ricotta in a medium-sized bowl; mix with the extra-virgin olive oil and 1 cup pasta cooking water.

Ingredients you will need

Extra Virgin Olive Oil

Ricotta Cheese

Pasta

Water

Equipment you will use

Bowl

Mix in herb salad.

Drain the pasta well and transfer the pasta to a large bowl. Soon the ricotta mixture over the pasta and add the pecorino. Toss to combine. If the resulting pasta appears too dry, add a little more pasta water. Season, to taste, with salt and pepper.

Ingredients you will need

Salt And Pepper