Pasta with ricotta cheese and basil



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!

Whole grain egg fettuccine pasta 8.8 oz (250 g)
Cow's milk ricotta cheese 7 oz (200 g)
Basil 1 tbsp (15 g)
Almond flakes 2 ½ tbsp (20 g)
Extra virgin olive oil to taste
Fine salt to taste

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 1Toast 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.