Pasta Salad With Melon Pancetta And Ricotta Salata Recipes

PASTA WITH LEMON, HERBS AND RICOTTA SALATA

Pasta With Lemon, Herbs and Ricotta Salata image

Here's a light, brothy pasta with chicken stock, lemon zest, mint and ricotta salata that Amanda Hesser brought to The Times in 2001. It's easy yet elegant; perfect for a impromptu weeknight dinner party. If you can get your hands on a Meyer lemon, do so and use that, but the recipe works just as well with a standard lemon from the corner deli.

Provided by Amanda Hesser

Categories dinner, weekday, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 cups low-sodium chicken broth
1 clove garlic, peeled and lightly smashed
Grated zest of 1 lemon (Meyer, if available)
Juice of 1 lemon (Meyer, if available), plus more to taste
Coarse sea salt or kosher salt
1 pound pappardelle, broken into 2-inch pieces, or fusilli
3 tablespoons chopped mint
2 tablespoons chopped marjoram
1 tablespoon chopped fennel fronds or tarragon
Extra-virgin olive oil, for sprinkling
6 ounces ricotta salata
Coarsely ground black pepper

Steps:

Fill a large pot with water and add enough salt so that you can taste it. Bring to a boil. Pour the chicken broth into a small saucepan, drop in the garlic and bring to a boil. Reduce by half. Remove garlic. Shut off the heat; add the lemon zest and juice. Season to taste. It should be highly seasoned because this will be the sauce for the pasta. Keep warm. Place 4 serving bowls in a low oven.
When the water comes to a boil, add the pasta and cook until al dente. After five minutes, ladle out about 1 cup of the cooking water and reserve. Drain the pasta, shake, then return it to the pot. Place over low heat and pour in the chicken broth. Sprinkle in the mint, marjoram and fennel and a little olive oil. Stir. The pasta should be brothy and lemony. Add some of the reserved cooking water, salt and more lemon juice, if needed.
Spoon into bowls so that the pasta is lying in a bit of broth. Crumble the ricotta over top, sprinkle with a dash more oil and grind pepper over the top. Serve.

Nutrition Facts : @context http, Calories 530, UnsaturatedFat 3 grams, Carbohydrate 92 grams, Fat 8 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 4 grams, Sodium 728 milligrams, Sugar 4 grams

PASTA SALAD WITH MELON, PANCETTA, AND RICOTTA SALATA

Pasta Salad with Melon, Pancetta, and Ricotta Salata image

Like the classic combination of melon and prosciutto? Then you'll love this main-course pasta salad.

Provided by Soa Davies

Categories Salad Cheese Pasta Side Bake Kid-Friendly Quick & Easy Dinner Lunch Ricotta Melon Mint Ham Summer Boil Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

2 ounces thinly sliced pancetta (Italian bacon)
4 ounces orecchiette (ear-shaped pasta)
Kosher salt
3 1/2 tablespoons extra-virgin olive oil
2 1/2 tablespoons Champagne vinegar or white wine vinegar
2 cups 1x1x1/4" pieces peeled melon (any variety)
1/3 cup coarsely chopped fresh mint, divided
3 tablespoons thinly sliced scallion
Pinch of crushed red pepper flakes
Freshly ground black pepper
1 ounce ricotta salata (salted dry ricotta), shaved, or crumbled feta
Ingredient info: Look for ricotta salata at Italian markets and some supermarkets.

Steps:

Heat oven to 350°F. Arrange pancetta in a single layer on a large rimmed baking sheet. Bake until brown and crisp, 20-25 minutes. (Alternatively, place pancetta on folded layers of paper towels on a microwave-proof plate and microwave on high until brown and crisp, about 5 minutes.) Let pancetta stand until cool enough to handle, then break into bite-size pieces.
Meanwhile, cook pasta in a medium pot of boiling salted water, stirring occasionally, until al dente. Drain pasta; run under cold water to cool. Drain and set aside.
Whisk oil and vinegar in a large bowl. Add half of pancetta, cooked pasta, melon, half of mint, scallion, and red pepper flakes. Toss to coat. Season to taste with salt and pepper. Transfer to a serving dish and sprinkle remaining pancetta and mint over. Garnish with shaved ricotta salata.

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2012-07-17 Heat oven to 350°. Arrange pancetta in a single layer on a large rimmed baking sheet. Bake until brown and crisp, 20–25 minutes. …
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Heat oven to 350°. Arrange pancetta in a single layer on a large rimmed baking sheet. Bake until brown and crisp, 20–25 minutes. (Alternatively, place pancetta on folded layers of paper towels on a microwave-proof plate and microwave on high until brown and crisp, about 5 minutes.) Let pancetta stand until cool enough to handle, then break into bite-size pieces.
Meanwhile, cook pasta in a medium pot of boiling salted water, stirring occasionally, until al dente. Drain pasta; run under cold water to cool. Drain and set aside.
Whisk oil and vinegar in a large bowl. Add half of pancetta, cooked pasta, melon, half of mint, scallion, and red pepper flakes. Toss to coat. Season to taste with salt and pepper. Transfer to a serving dish and sprinkle remaining pancetta and mint over. Garnish with shaved ricotta salata.

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