PASTA WITH RICOTTA-BUTTER SAUCE

Pasta con ricotta

The recipe

Serves four with salad

• 1 package brown rice pasta (do not use corn or quinoa pasta for this recipe)
• 3/4 pound fresh ricotta*, full-fat preferred - but do what you have to do
• 1/4 pounds fresh sheeps' milk cheese
• 1 stick of fresh, salted butter or substitute Earth Balance
• 1/2 teaspoon freshly grated nutmeg
• sea salt and cracked, black pepper to taste
• 1/4 cup fresh parsley, minced fine

Boil the pasta in salted water until done al denté.  While the pasta is boiling, place the butter in a bowl large enough to accommodate all ingredients.  Take one cup of the boiling water and pour it over the butter, melting it and mixing it with the water.  Add the ricotta and sheeps' milk cheese and continue to mix well.  

Set aside another cup of water when the pasta is done.

Drain the pasta well and add it to the bowl with the butter and ricotta. It should make a creamy, but not runny, sauce.  If it seems dry, add a bit of the reserved water . Add the nutmeg. Salt and pepper to taste. Mix well. Sprinkle with parsley.  Serve.  It's that easy.  And it's very good.

* Read the ingredients on the ricotta package to be sure there are no wheat-derived products used for thickening included.


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