Ricotta, Arugula, Pine Nuts Penne Pasta. Pasta is the gift that keeps on giving. Recipes are just so much fun and everyone enjoys it.
As my son is still working on adapting to his new braces, pasta is one of the dishes that thus far is fairing pretty high on what he can eat list. Tonight’s dish is simple and savory. Ready in between 20 minutes from the time you put the pot of water on to boil to the time you are ready to sit down at the dining room table.
I especially loved cooking the pine nuts with the oil. The pine nuts release all their natural essence and infuse the oil. A perfect nutty balance. Do not, however, use a very heavy olive oil as the flavor will not transcend to the oil.
I personally enjoy whole milk ricotta, but skim will be the perfect substitute. Tubular pasta is the best as the sauce will fill the hole and you get to have more sauce to enjoy.
Ricotta, Arugula, Pine Nuts Penne Pasta
- 20 mins total
- 5 mins prep
- 15 mins cook
- serves 4 people
1 pound penne pasta
6 tablespoons olive oil
⅔ cup pine nuts
5 ounces arugula, roughly chopped
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1½ cup whole milk ricotta
½ cup parmesan cheese
Bring a large pot of salted boiling water to a full boil. Add the penne pasta and cook according to package instruction for al dente.
In a small skillet add the olive oil and warm over medium-low heat. Add the pine nuts and cook over medium-low until they become golden.
Reserve ½ cup of the boiling water of the pasta before draining. Drain the pasta and add them back to the pot. Add to it the pine nuts and the oil that they cooked into, the arugula, parsley, basil, ricotta, and half of the parmesan cheese. Mix well until all the ricotta cheese is melted and the pasta well coated with the sauce. If pasta is too dry, add a few tablespoons at the time of the reserved cooking water to the pasta cheese mixture to soften it.
Serve the pasta in warm dishes and sprinkle the remainder of the cheese over it.
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