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| Fettuccini with Pesto and Ricotta |
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Ingredients
1 6oz Jar Pesto (but fresh made pesto is better) 
1 Lb Dried Fettucini 4 oz Ricotta Cheese 1 T Pine Nuts Method This is a super easy and quick recipe. When I don’t have time to make my own pesto – and that’s often – I like to use the stuff you buy in a jar located in the produce section of the supermarket. Often times you’ll find pesto manufactured by a garlic farmer, or some such thing, and the quality is quite high. So, in rapidly boiling salted water cook the pasta until al dente. While the pasta is cooking, in a sauté pan, add the pesto and about a tablespoon of the ricotta cheese. Do not heat. Instead, when the pasta is done, strain it almost all of the way and dump the pasta and a little of the pasta water into the sauté pan and mix with the pasta and ricotta. The hot pasta and water will combine with the pesto and ricotta to make a great sauce. Serve immediately into 4 pasta bowls and top with a spoonful of ricotta cheese and some pine nuts to garnish the dish. Bon Appetit!! |
