Ingredients
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1/2 pound
green beans, trimmed and cut into thirds
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1 pound
penne rigate
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1 tablespoon
softened butter
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1/2 pound
fresh ricotta
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1/2 teaspoon
salt
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1 teaspoon
dried oregano
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1/2 cup
grated Pecorino cheese plus extra to pass at the table.
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Salt to taste
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Grinding black pepper to taste
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Ingredients
Directions
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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.
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Add the penne to the pot and cook until al dente.
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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.
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Drain the pasta and toss with ricotta mixture. Season with salt and pepper. Serve hot.
Comments
Susan
Mary Ann– On Program 2204 you made Ricotta Pasta Sauce with lemon zest with a spiral/curly pasts. It looked good and really quick.
I can’t find it on your website. Can you send me the recipe please.
Thank you,
Susan