How to cook pasta with ricotta recipe

serves 4

Adapted from Rosa Mitchell’s inspirational book, My Cousin Rosa.

If you’re in the mood to experiment Rosa recommends trying it with

pesto and parmesan or diced ripe tomatoes and basil, or with bacon

peas and parmesan. But she’s right that the ricotta alone is mighty fine.

I’ve also experimented with flaked good quality tuna in oil and a squeeze

of lemon.

400g (12oz) short pasta

200g – 250g (7oz - 9oz) ricotta

2 sprigs parsley, leaves picked & chopped

freshly grated parmesan cheese, to serve

Bring a large saucepan of salted water to the boil and cook pasta

according to the packet directions.

Mash ricotta with a fork. When the pasta is done, reserve a cup

full of cooking water. Drain pasta and return to the saucepan. Stir

through ricotta and parsley. If it looks too dry stir through some of the

cooking water until it looks good.

Season and serve hot with cheese on the side.

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