Pasta with Creamy Green Garlic Sauce
¾ cup whole-milk ricotta
¼ cup finely minced green garlic (4-5 stalks)
1 teaspoon minced fresh dill leaves
1 tablespoon minced Italian parsley
Salt and freshly ground pepper to taste
½ pound penne, fusilli, or rotini pasta
2 tablespoons freshly grated Parmesan or Asiago cheese
1. Combine the ricotta, green garlic, dill, and a half tablespoon of the parsley in a large bowl; season with salt and pepper.
2. Bring a large pot of salted water to boil and cook pasta until al dente.
3. Before draining the pasta, remove ¼ cup of the boiling water. Whisk small amounts of the water into the ricotta mixture until it’s smooth and creamy.
4. Drain the pasta, add it to the ricotta mixture, and toss thoroughly.
5. Add the parmesan and toss again, adding more of the hot water if necessary to thin the sauce.
6. Adjust seasoning and serve. As written, recipe serves 4 but can be doubled easily.
Notes: This pasta dish pairs especially well with seafood or chicken dishes, and is just as good chilled as it is warm. Experiment with additional ingredients, like black (or green) olives, marinated artichoke hearts, or toasted pine nuts for additional texture.
