Pasta with Ricotta
- 1 pound dried pasta (curlier, open pastas are better for this: farfalle, malfade, fusilli, gemelli)
- 1 15 oz. container of ricotta (I use part skim, but if I saw a good quality fresh whole milk ricotta, I'd use that instead!)
- 1/3-1/2 cup grated parmigiano reggiano and/or romano cheese
- handful chopped herbs
- handful toasted pine nuts
- salt and pepper to taste
Boil the pasta in salted water.
While the pasta is cooking, mix the rest of the ingredients together in a small bowl.
When the pasta is done, before you drain it, take a coffee cup or other heatproof cup and reserve about a cup of water. Drain the pasta and put it back in the pot and add the ricotta mixture and about a half cup of the water. Put the pot back over medium heat and stir until a sauce is formed. You may need to add a little more pasta water to loosen things up. The sauce won't be super creamy (not like an alfredo), it will always be a little more rustic than that.