CHEESE****Mario Batali's Pasta with Green Ricotta

By Unblond1

This is very good for me. Don't bother with Dan, he doesn't like it.

Ingredients

• 50 grams Catelli Smart pasta of choice - Penne or Rotini or Fusilli or Bows (Mario used corzetti pasta, which was hand-made circles of dough)
• 30 grams spreadable or soft goat cheese
• 2 tbsp. light ricotta
• pinch freshly grated nutmeg
• pinch hot pepper flakes (my addition)
• 2 tablespoons freshly grated pecorino romano
• 3 tablespoons minced fresh herbs - basil, oregano, thyme, rosemary, mint, marjoram or whatever you have on hand
• Salt and freshly ground black pepper (to taste)
• 1 tablespoon good olive oil

Details

Servings 1
Preparation time 10mins
Cooking time 25mins

Preparation

Step 1

* Cook the pasta in boiling, salted water until done. Drain, reserving some of the pasta water for the sauce. I used 4 tablespoons but save a little bit more than that because once you add the pasta, it thickens up again.

* Meanwhile, mix the goat cheese, ricotta, nutmeg, 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 olive oil.

* Add the pasta to the bowl with ricotta mixture. Toss for about 30 seconds, until the pasta is nicely coated, plate and serve sprinkled with additional pecorino, if desired. (The extra cheese isn't really necessary since you've already added cheese to the herb mixture.)

Nutrition Facts - 1 Serving

Calories 428.6
Total Fat 22.4 g
Saturated Fat 7.2 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 10.0 g
Cholesterol 28.0 mg
Sodium 363.1 mg
Potassium 33.3 mg
Total Carbohydrate 38.8 g
Dietary Fiber 4.9 g
Sugars 3.2 g
Protein 17.7 g