Pasta and ricotta with freshly picked herbs like thyme and basil from my small garden. Really small but it has essential scents for my kitchen. Today I am preparing a simple pasta (whole wheat of course) and ricotta with fresh herbs. The highlight of our menus in Italy is undoubtedly pasta, cooked all over the world, but the variety of shapes and colors is surely the prerogative of Italy. With a slightly different taste compared to traditional durum wheat pasta, with important nutritional foods, the use of whole wheat pasta has certainly become a healthy and good habit in our kitchens. Naturally, I am sure not everyone knows that wheat flour is already whole and even when it is ground, it still contains bran. After further processing, it becomes refined.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 5 oz sheep milk ricotta
- 5 oz whole wheat pasta
- 1 tbsp extra virgin olive oil
- 1 tsp salt
- 2 sprigs thyme
- 10 leaves basil
Tools
- Pot
- Bowl
Preparation
Season the ricotta with salt, oil, and finely chopped herbs.
Add two tablespoons of hot pasta cooking water and continue stirring until the ricotta becomes as smooth as cream.
A final sprinkle of chopped herbs.
While still al dente, mix the pasta with the ricotta and serve immediately.
