Corzetti with Green Ricotta

By KDHarmon

Ingredients

• 8 quarts water
• 2 tablespoons salt
• 3 tablespoons marjoram
• 3 tablespoons oregano
• 3 tablespoons basil
• 1/2 cup soft goat cheese
• 1 cup fresh ricotta (drained)
• 1/4 teaspoon freshly grated nutmeg
• 3/4 cup freshly grated pecorino romano (plus extra for sprinkling)
• 1 1/2 pound corzetti pasta
• Salt and freshly ground black pepper (to taste)
• Drizzle of olive oil

Details

Servings 8

Preparation

Step 1

Bring 8 quarts of water to a boil in a large pasta pot. When the water comes to a boil, add 2 tablespoons salt. Then drop the corzetti into the boiling water and cook for 1 minutes less than the package instructions indicate.

Meanwhile, add the goat cheese, ricotta, nutmeg, 1/2 cup of the pecorino, and a little pasta water in a bowl and mix together until smooth. Chop herbs and add them to cheese mixture. Season with salt, pepper and a drizzle of olive oil.

Drain the pasta in a colander, and add it to the bowl with ricotta mixture. Toss like a salad for about 30 seconds, until the pasta is nicely coated, and then sprinkle the top with 4 tablespoons of the remaining pecorino. Serve immediately, with some extra grated cheese on the side.

Makes 8 servings.