Pappardelle with fresh pea, mint, roasted ricotta and pecorino toscano

pappardelle-with-peas,-baked-ricotta-and-pecorino_500px.jpg

 

Pappardelle with fresh pea, mint, roasted ricotta and pecorino toscano

Ingredients: (Serves 4)

  • 1 packet of 250g ‘Sapori di Casa’ pappardelle fresh egg pasta

  • 300g sliced hard ricotta

  • 250g shelled fresh or frozen peas

  • 30g butter

  • 12 medium mint leaves thinly cut

  • 100g pecorino toscano DOP

  • Extra virgin olive oil pressed with fresh lemons – known as ‘limonolio’

  • Extra virgin olive oil

  • zest of 1 organic lemon or untreated

  • salt

  • pepper

Instructions:

  • Preheat the oven to 180C, 350F or gas mark 4.

  • Line the bottom of a baking tray with baking paper and lie the sliced ricotta on top.

  • Drizzle the ricotta with limonolio, salt and pepper and bake in the middle of the oven for 15 minutes or until lightly browned.

  • Then turn the ricotta over, drizzle with oil and bake for further 10 minutes or so. Remove the ricotta from the oven and let it cool.

  • Melt the butter in a pan and quickly cook the peas for a couple of minutes with a pinch of salt and nutmeg.

  • Cook the pasta in plenty of salty boiling water. The Sapori di Casa brand cooks very quickly so get ready to drain the pasta in just a few minutes.

  • Pour the cooked pasta into a bowl and mix well with a generous tablespoon of olive oil to avoid stickiness.

  • Once the ricotta is cool enough to touch, break it into rough pieces by hand and mix them with the pasta and peas.

  • Add the lemon zest and chopped mint to the pasta and divide it onto 4 dishes.

  • Grate a generous amount of pecorino on top of each dish and serve.









   

 

Speak Your Mind

*