FARFALLE WITH RICOTTA AND BASIL farfalle con ricotta e basilico Preparation time: 10 minutes + 10 minutes cooking time
4 Servings
Method
Salt and freshly ground black pepper to taste 7 oz. (200 g) fresh ricotta cheese 1 1/2 tbsp. (20 ml) extra-virgin olive oil 15 fresh basil leaves 10 unsalted almonds, shelled and peeled 1/2 cup (50 g) grated Parmigiano Reggiano cheese 1/2 clove garlic 3 1/2 tbsp. (50 ml) fresh cream 12 oz. (350 g) farfalle
Bring a large pot of salted water to a boil. Press the ricotta through a sieve into a large bowl and add the olive oil in a slow, steady stream, whisking constantly, until it is creamy. Place the basil in a food processor with the almonds, Parmigiano, garlic, cream, and a pinch of salt and pepper. Blend, using the pulse function, until the sauce is smooth. Gently fold it into the ricotta. Cook the pasta in the boiling water until it is al dente; drain. Add the farfalle to the ricotta sauce, stir to combine, and serve immediately.
Did you know that... Add an ice cube to the mixture in the food processor. This will prevent overheating and keep the basil from discoloring.
Difficulty 68