Открытие аругулы
Недавно открыла для себя траву (овощ?) аругулу. Свекровь привезла нам в подарок из Италии пачку сделанной вручную пасты Orecchetti и я с ней посоветовалась, какой соус к ней лучше подойдет. Она мне дала рецепт соуса с аругулой, вчера мы сделали с ним пасту на ужин (очень очень вкусно получилось!!!), а сегодня я целый день подъедаю оставшуюся аругулу и никак не могу остановится, просто коленки трясутся, хочется еще и еще аругулы:))) А рецепт соуса для пасты очень простой:
Whole milk ricotta
Half & Half
Fresh arugula - if available, sharp pointed leaf variety
Plum tomato - seeded and diced
Boil pasta in lots of salted water. I do not know how long your package says to cook the pasta but do not overcook it. Cook for about 6-8 minutes then taste it. It should be al dente (a bit of resistance when you bite into it). When done to your satisfaction, drain it into a colander.
While the pasta is cooking, place in your serving bowl about a cup of Ricotta. Add 2 or 3 tablespoons of half & half and mix until smooth. Add about 1 cup (loosely packed) arugula and the tomato. Pour the hot cooked pasta into the bowl and mix together. You can adjust the texture with more cream.
Whole milk ricotta
Half & Half
Fresh arugula - if available, sharp pointed leaf variety
Plum tomato - seeded and diced
Boil pasta in lots of salted water. I do not know how long your package says to cook the pasta but do not overcook it. Cook for about 6-8 minutes then taste it. It should be al dente (a bit of resistance when you bite into it). When done to your satisfaction, drain it into a colander.
While the pasta is cooking, place in your serving bowl about a cup of Ricotta. Add 2 or 3 tablespoons of half & half and mix until smooth. Add about 1 cup (loosely packed) arugula and the tomato. Pour the hot cooked pasta into the bowl and mix together. You can adjust the texture with more cream.