Garden Linguine With Ricotta
Serves: 2
Gideon Batz
1 January 1970
Based on User reviews:
50
Spice
41
Sweetness
51
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
Coarse Salt (plus more to taste)450 g
Linguine1 cup
Ricotta Cheese1 cup
Grated Parmesan2 tbsps
Extra-Virgin Olive OilDirections:
1
Fill a large stockpot with water, add 1 tablespoon salt, and bring to a boil; meanwhile, prepare an ice-water bath
2
Place fava beans in a sieve, and lower into water
3
Let water return to a boil, about 1 minute; blanch 1 minute more
4
Remove sieve from water, and place beans in ice-water bath
5
Transfer to a colander; drain
6
Peel and discard tough skins; set beans aside
7
Using same blanching water and sieve, blanch peas until just tender and bright green, 2 to 3 minutes
8
Remove sieve from water; transfer peas to ice-water bath
9
Transfer peas to a colander, drain, and set aside
10
Discard blanching water; fill stockpot with fresh water
11
Bring to a boil, and add 1 tablespoon salt
12
Add pasta, and cook until al dente
13
Meanwhile, in a large bowl, combine ricotta, Parmesan, chopped mint, and 1/4 teaspoon pepper
14
Just before pasta has finished cooking, add 1 cup cooking water to cheese mixture; stir to combine
15
Drain pasta, and transfer to a serving bowl
16
Add olive oil; toss
17
Add ricotta mixture, reserved fava beans, and reserved peas; toss to combine
18
Season with salt and pepper, sprinkle with mint leaves; serve