Pasta With Herbed Ricotta And Pine Nuts Recipes

HOMEMADE HERBED PASTA WITH FETA, LEMON AND PINE NUTS

Steps:

• For the pasta: Sift the flours into a pile on a clean work surface. Create a 6-inch well in the middle. Add the parsley, olive oil, eggs and yolks, 1 teaspoon salt and 2 teaspoons pepper to the well. Whisk gently with a fork. When the center is combined, begin to incorporate the flours into the eggs a little at a time. Once you can no longer use your fork, use your hands to knead the dough. When the dough is shaggy, knead the dough until smooth and elastic, about 10 minutes. Divide the dough into 2. Cover with plastic wrap and let sit for 30 minutes.
• Roll out the dough, using semolina flour as needed. The pasta should be about 2 centimeters thick. Fold the pasta in half lengthwise, then in half again. Slice into 3/4-inch wide ribbons, or desired width. Shake out the noodles and hold in nests.
• Bring a large pot of water to a boil and salt it ferociously. Cook the pasta to al dente, about 3 minutes. Drain the pasta, reserving 2 cups pasta water.
• For the feta, lemon and pine nut sauce: Heat the olive oil in a large skillet over medium heat until a drop of water sizzles when flicked across the surface. Add the pine nuts and garlic and cook, stirring, until lightly browned, about 2 minutes. Add the preserved lemon and 1 cup mint and cook, stirring, for another 1 to 2 minutes. Add 1 cup of the reserved pasta water. Allow it to cook down and reduce for another minute. Add the cooked pasta to the skillet, reduce the heat to low and toss the pasta to coat it evenly in the mixture. Add more pasta water if it needs a bit more sauce. Add about 20 turns of black pepper and top with the feta, a few pinches of crushed red pepper and the remaining 1 cup mint. Serve immediately and enjoy.

RUFFLED PASTA WITH HERBED RICOTTA AND PINE NUT BROWN BUTTER

Steps:

• Stir together ricotta, Parmigiano-Reggiano, herbs, pepper, and 1/4 teaspoon salt in a large serving bowl.
• Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup pasta cooking water, then drain pasta in a colander.
• While pasta is boiling, heat butter and oil in a deep 12-inch heavy skillet over moderate heat until foam subsides. Add pine nuts and remaining 1/4 teaspoon salt and cook, stirring, until nut and butter mixture is golden brown, about 3 minutes.
• Add drained pasta to pine nut butter along with 1/3 cup of reserved pasta cooking water and stir to coat. Thin ricotta mixture with 1/2 cup more of reserved cooking water, then add pasta and toss to combine. Thin with some of remaining reserved cooking water if necessary. Serve immediately.

ONE-POT PENNE WITH SPINACH, RICOTTA, AND PINE NUTS

Steps:

• Preheat oven to 350 degrees. Spread pine nuts on a rimmed baking sheet; toast in oven, tossing occasionally, until golden, 6 to 8 minutes; set aside.
• Meanwhile, bring a large pot of salted water to a boil. Add pasta, and cook according to manufacturer's directions. Add spinach during last 2 minutes of cooking. Drain; return pasta and spinach to pot. Add oil; season generously with salt and pepper. Toss well.
• Serve immediately, topped with ricotta, pine nuts, and Parmesan.

RUFFLED PASTA IN HERBED RICOTTA AND PINE NUT BROWN BUTTER

Steps:

• Stir together ricotta, Parmigiano-Reggiano, herbs, pepper, and 1/4 teaspoon salt in a large serving bowl.
• Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente.
• Reserve 1 cup pasta cooking water, then drain pasta in a colander.
• While pasta is boiling, heat butter and oil in a deep 12-inch heavy skillet over moderate heat until foam subsides. Add pine nuts and remaining 1/4 teaspoon salt and cook, stirring, until nut and butter mixture is golden brown, about 3 minutes.
• Add drained pasta to pine nut butter along with 1/3 cup of reserved pasta cooking water and stir to coat.
• Thin ricotta mixture with 1/2 cup more of reserved cooking water, then add pasta and toss to combine.
• Thin with some of remaining reserved cooking water if necessary. Serve immediately.

CREAMY PASTA WITH RICOTTA AND HERBS

Steps:

• Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook until al dente, according to package instructions. Reserve 2 cups pasta cooking water, then drain the pasta.
• In the same pot, make the sauce: Add ricotta, Parmesan, olive oil, pepper and a large pinch or two of salt, and stir until well combined.
• Add 1 cup pasta water to the sauce and stir until smooth. Add the pasta and herbs, and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth, soupy sauce. Taste and add more salt if needed.
• To serve, spoon the pasta into bowls and finish with more Parmesan, olive oil and pepper.

PASTA WITH RICOTTA AND FRESH HERBS

Steps:

• Blend ricotta cheese, milk and Parmesan in processor until smooth. Heat oil in heavy large skillet over medium heat. Add onion; sauté until beginning to brown, about 5 minutes. Add garlic and sauté 2 minutes. Add ricotta mixture, basil, chives and parsley to skillet; stir until heated through, about 5 minutes. Mix in rotelle. Season with salt and pepper.

PASTA WITH HERBED RICOTTA, TOMATOES AND SPINACH

Steps:

• Blanch the rinsed spinach leaves in a large pot of well-salted boiling water until limp, about 1 minute. Drain the spinach and cool completely under cold running water. Pat dry and chop.
• Put the ricotta cheese in a large bowl and beat with a fork until smooth. Stir in the spinach, scallions, basil, tomatoes, parsley and olive oil. Add salt and pepper to taste.
• Cook the penne until tender in well-salted boiling water. Drain, toss with the ricotta mixture, garnish with the pine nuts and serve immediately.

PASTA WITH HERBED RICOTTA AND PINE NUTS

Steps:

• GARNISH: halved cherry tomatoes, parsley sprigs, sweet red pepper strips, steamed asparagus spears, or sauteed mushroom caps dusted with paprika.
• Boil a large pot of warer; cook pasta until al dente.
• While pasta is cooking, in a small skillet, melt margarine.
• Add pine nuts and onion, stirring occasionally over medium heat for about 5 minutes, until pine nuts are lightly browned and onion is softened.
• Set aside.
• In a small bowl, beat cheese with remaining ingredients.
• Stir in pine nuts and onion.
• When pasta is done, drain well; toss with sauce.
• Top with freshly ground pepper and garnishes.
• VARIATIONS: - substitute raw cashews for pine nuts