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Penne with Ricotta and Green Beans

SERVES 4 to 6


1/2 pound green beans, trimmed and cut into thirds

1 pound penne rigate

1 tablespoon softened butter 

1/2 pound fresh ricotta

1/2 teaspoon salt

1 teaspoon dried oregano

1/2 cup grated Pecorino cheese plus extra to pass at the table.

Salt to taste

Grinding black pepper to taste


Bring 4 quarts of water to a boil in a pasta pot. Stir in 1 tablespoon salt and add the beans; cook just until tender, about 3 minutes. Drain and place the beans in an ice water bath to stop the cooking. Drain and set aside.

Add the penne to the pot and cook until al dente.

While it is cooking, melt the butter in a sauce pan and stir in the ricotta cheese, salt, oregano and half of the pecorino cheese. Ladle 1/4 cup of the pasta cooking water into the sauce and mix well. Add the green beans.  Cover and keep warm.
Drain the pasta and toss with ricotta mixture. Season with salt and pepper. Serve hot.

This recipe was originally featured on show 2118 – Fresh Ricotta.


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