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Nettle Pasta with Ricotta

This Nettle Pasta with Ricotta recipe is made with a seasonal pasta. How often do we get seasonal pasta? Not very often, but pastas can be seasonal too. Certain plants grow only in certain seasons and consequently the pasta you make is seasonal too. Sfoglini is a small pasta company that makes pasta in very small batches; they almost make pasta per order. Extremely fresh and thus they can make seasonal pastas. They use organic ingredients and source them from local farms.

This particular Nettle Radiator Pasta is an example of a seasonal pasta and you don’t need complicated sauces to create an inviting dinner. Following the maker’s suggestion, I mixed the pasta with ricotta and olive oil and see how wonderful the ricotta stays in the ridges of the radiator. Splash a little olive oil over the pasta, at the last moment, together with salt and pepper and you’re done.

What I like about simple recipes is that you will appreciate the individual ingredients; it will give you a chance to taste the major ingredient, in this case the pasta and kind of start thinking with which other ingredients you can combine the pasta.

You don’t really need a recipe for this one. Just add as much ricotta as you like. The more you add the more you will bury the pasta, but if that’s what you like, go for it. Ricotta add the necessary protein to your pasta dish. Cook the pasta according to the direction on the package, drain (always keep a cup of cooking water handy) and start adding a dollop of ricotta at a time and mix with the pasta, add as much Ricotta until you reached the desired effect. If you want a thinner sauce add some of the cooking water you set aside. Sprinkle some salt and freshly ground pepper and at last add a little bit of olive oil.

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