Pasta with agretti and ricotta
- Gluten Free
- Vegetarian
- Energy Kcal 415
- Carbohydrates g 69.3
- of which sugars g 5.3
- Protein g 12.7
- Fats g 9.6
- of which saturated fat g 2.57
- Fiber g 4.1
- Cholesterol mg 12
- Sodium mg 523
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 15 min
- Serving: 4
PRESENTATION
In Central Italy, when spring arrives, folks eagerly await fresh ingredients like agretti. They're really, really a treat in dishes like pasta with agretti and ricotta. Agretti, also known as "barba di frate" or monk's beard, are slender, bright green herbs with a distinct, slightly tangy flavor. Super popular in places like Lazio and Tuscany, they’re often tossed into pasta for a light, fresh meal that's a bit different from the usual. And look, when you pair them with creamy, smooth ricotta cheese, it's both tender and slightly savory. This ricotta pasta dish is a springtime favorite for sure. It's all about local produce, and people really look forward to it every year when agretti hits the markets.
Some cooks, you know, like to experiment with this agretti pasta recipe by adding things like speck or pancetta for an extra burst of flavor. But truthfully, the classic mix of agretti and ricotta is tough to beat if you're after something simple and moist. Cleaning agretti takes some patience because of its roots and sandy bits, but once it's cleaned, it cooks quickly—keeping its bright, crisp nature. Whether warm or cold, this dish is pretty much perfect for leftovers. Plus, it pairs beautifully with short pasta shapes like penne or fusilli, which catch the creamy ricotta in their little nooks. Because it's quick to make, it's an easy agretti recipe you can whip up on a weeknight and still feel special. The agretti and ricotta combination brings a taste of the Italian countryside right to your table. A drizzle of olive oil or a squeeze of lemon? Seriously good. It really enhances its bright, super fresh character—just right for sunny days of early summer. This dish not only satisfies your taste buds but also gives you a true feel of Italian cuisine, celebrating the simple yet colorful flavors of Central Italy.
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- INGREDIENTS
- Gluten-free Fusilli pasta 3 cups (320 g)
- Friar's beard (agretti) 2 cups (200 g)
- Cow's milk ricotta cheese ½ cup (100 g)
- Fresh scallion 2 oz (60 g)
- Almond slices 3 tbsp (20 g)
- Extra virgin olive oil 2 spoonfuls
- Fine salt to taste
- Garlic 1 clove
- Fresh chili pepper 1
How to prepare Pasta with agretti and ricotta
To make pasta with agretti and ricotta, first wash the agretti under running water 1, then cut them in half 2 and set them aside. Peel the garlic and slice it finely 3.
Clean the spring onion by removing the ends and the outer layer 4; then slice it 5. Place a pot full of water on the heat and bring it to a boil with salt: this will be used to cook the pasta later. In a large pan, heat the olive oil, add the garlic along with the whole chili pepper 6.
then add the sliced spring onion 7. Sauté gently for about 5 minutes, then add the agretti 8, and pour in a ladle of pasta cooking water 9.
Salt to taste 10 and cook for about 10 minutes over moderate heat. Meanwhile, place the sliced almonds in a hot non-stick pan and toast them for a few minutes, stirring the pan often, until they are lightly golden 12.
In the meantime, cook the pasta in boiling water 13 so that it's al dente (refer to the cooking time on the package and drain it a couple of minutes earlier). By now, the agretti should be cooked; remove the chili pepper 14 and add the ricotta 15 and mix.
Once the pasta is cooked, drain it directly into the pan with the sauce 16, stir to flavor, and transfer to plates. Garnish with the toasted almonds 17 and serve the pasta with agretti and ricotta immediately 18.