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how to make a verry nice pasta with ricotta 2018


How to make pasta with 
ricotta 2018
Adapted from the Mom cheef inspirational book, If you’re in the mood to experiment Mom recommends trying it with pesto and parmesan or diced ripe tomatoes and basil, or with bacon peas and parmesan. But she’s right that the ricotta alone is mighty fine. I’ve also experimented with flaked good quality tuna in oil and a squeeze of lemon.
Serves for 4 pr
préparation
400g (12oz) short pasta 200g – 250g (7oz - 9oz) ricotta 2 sprigs parsley, leaves picked & chopped freshly grated parmesan cheese, to serve Bring a large saucepan of salted water to the boil and cook pasta according to the packet directions. Mash ricotta with a fork. When the pasta is done, reserve a cup full of cooking water. Drain pasta and return to the saucepan. Stir through ricotta and parsley. If it looks too dry stir through some of the cooking water until it looks good. Season and serve hot with cheese on the side
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