Pappardelle With Ricotta - {Pappardelle Con Ricotta}

Recipe Ingredients

1/2 lb	227g / 8oz	Pappardelle
1/4 cup	59ml	Freshly-snipped chives
1/4 cup	10g / 0.4oz	Chopped fresh Italian parsley leaves
1/4 cup	36g / 1.3oz	Chopped fennel tops
1/4 cup	36g / 1.3oz	Chopped fresh arugula
1 cup	146g / 5.1oz	Ricotta cheese
1/2 cup	118ml	Extra-virgin olive oil
1/4 cup	59ml	Freshly-grated pecorino
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon of salt. When the water comes to a rolling boil, stir in the pasta. Cook according to the package directions, until al dente.

In the meantime, mix the chives, parsley, fennel, arugula, and oil in a small bowl. Place the ricotta in a medium-sized bowl; mix with the extra-virgin olive oil and 1 cup pasta cooking water. Mix in herb salad.

Drain the pasta well and transfer the pasta to a large bowl. Soon the ricotta mixture over the pasta and add the pecorino. Toss to combine. If the resulting pasta appears too dry, add a little more pasta water. Season, to taste, with salt and pepper. Serve immediately

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2F17) - from the TV FOOD NETWORK

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