Pasta with ricotta cheese and basil
- Energy Kcal 397
- Carbohydrates g 51.1
- of which sugars g 3.4
- Protein g 13.4
- Fats g 15.5
- of which saturated fat g 4.89
- Fiber g 2.9
- Cholesterol mg 83
- Sodium mg 539
- Difficulty: Very easy
- Prep time: 5 min
- Cook time: 8 min
- Serving: 4 people
- Cost: Very low
A first course that combines the delicacy of ricotta made with cow’s milk with the freshness of basil leaves. For a quick lunch when you have very few ingredients at home, we recommend our recipe for pasta with ricotta cheese and basil. It is a union that confirms the winning combination of creamy or less creamy cheeses and aromatic herbs. For those who love pasta with ricotta cheese, it will be a confirmation with an extra note that brings spring and summer to mind!
How to prepare Pasta with ricotta cheese and basil
To prepare pasta with ricotta cheese and basil, put a pot of salted water to boil. Clean the basil leaves with a cloth, then chop them coarsely with a knife 1. Toast the almond slices over low heat in a large pan 2. Brown them lightly. In the meantime, boil the pasta for the time indicated on the package 3.
Pour the ricotta into a saucepan and add a ladle of water from the cooking water of the pasta 4. Drain the pasta directly into the saucepan, keeping the water 5, stir, then add a ladle of hot cooking water 6,
stir again, then add the basil 7. Season with oil 8, and almost all of the previously toasted almond slices 9:
mix 10, then serve the pasta with ricotta cheese and basil by adding the remaining almonds on serving plates (11-12) and add a drizzle of oil to taste.
You can keep the pasta in the fridge for a day.
Freezing is not recommended.
Add lemon zest to give it even more freshness or flavor the ricotta with saffron powder to enrich your pasta.