10.07.2010

Pappardelle's Lemony Ricotta Sauce Over Lemon Parsley Mafaldine


My husband brought home a St. Louis treat last week. He and some friends went to the Soulard Farmers' Market, and he bought a half-pound of lemon parsley mafaldine (little ribbon-shaped pasta) from Pappardelle's. It came with a super simple recipe, the outcome pictured above.

If you live in the Lou, I highly recommend you pick some up this weekend and give it a try!


Recipe (Serves 6)

1 pound Pappardelle's lemon parsley pasta
1 cup high-quality ricotta
2 tablespoons olive oil
1 lemon, zested and juiced
1 cup basil leaves, washed, dried and torn into small pieces
Sea salt

Cook pasta in a pot of rapidly boiling salted water until al dente (about 8 minutes). Drain, reserving 1/4 cup of cooking liquid.

In a large serving bowl, combine ricotta, olive oil, lemon zest and juice. Add drained pasta and mix well. Sprinkle basil leaves and sea salt on top and serve immediately.

Note: If pasta and sauce become too dry before serving, add reserved cooking liquid and mix well.


{Image by Parismonia; recipe courtesy of Pappardelle's}

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