Pappardelle with Ricotta: Pappardelle con Ricotta

1. 1

   Bring 4 quarts of water to a boil in a large pot.

2. 2

   Add 1 tablespoon of salt.

3. 3

   When the water comes to a rolling boil, stir in the pasta.

4. 4

   Cook according to the package directions, until al dente.

5. 5

   In the meantime, mix the chives, parsley, fennel, arugula, and oil in a small bowl.

6. 6

   Place the ricotta in a medium-sized bowl; mix with the extra-virgin olive oil and 1 cup pasta cooking water.

7. 7

   Mix in herb salad.

8. 8

   Drain the pasta well and transfer the pasta to a large bowl.

9. 9

   Soon the ricotta mixture over the pasta and add the pecorino.

10. 10

    Toss to combine.

11. 11

    If the resulting pasta appears too dry, add a little more pasta water.

12. 12

    Season, to taste, with salt and pepper.

13. 13

    Serve immediately

* Per serving · 4 servings · Values may vary.

No additional tips available.