Archive for the ‘Pasta’ Category

These last few weeks we have been spoiled with very good weather, I almost want to say that its “nearly summer” but not quite. Anyway the taste of summer has us all in great moods and well just wanting to be outside. Which translates to needing very easy to go to meals that don’t require much preparation.
We are still partaking in the fresh peas that are gracing the markets, we buy at least 1kilo every week and we finish ALL of it. This week I decided to put a spin on cheese pasta dishes, as I wanted something light but with that hint of creaminess. The answer ….Ricotta ! This Italian cheese is made out of sheep milk or cow milk whey cheese. Its a fresh cheese (not ripened or aged), somewhat grainy, creamy white in appearance and has a slightly sweet taste.

For this dish we obviously played on the salty side, but ricotta is marvelous in desserts especially in cheese cakes or as the filling for cannelloni.

Penne Pasta with Fresh Peas and Ricotta

The list of ingredients, I have to admit that I did not really measure but just went with my feel so you may need to adjust the lemon and garlic to your liking.

Ricotta ‘Dressing’ for 4 servings

  • Ricotta Cheese ( I used about 8 tablespoons (C.S) )
  • 3 cloves of minced garlic
  • Juice of 1 large lemon
  • 1/2 tsp (cc) of lemon zest
  • 2 tablespoons (CS) of chopped parsley
  • S&P
  • 2 tablespoons of high quality extra virgin olive oil

Blend the above ingredients and set aside, taste and rectify seasoning if needed.

I used whole wheat penne pasta however you can substitute with what your family likes. Right before the pasta finished cooking I threw in the peas for about 2 mins (we like it al dente)

Add pasta and peas to the ricotta mixture toss so everything is well incorporated, taste for S&P and add if needed.

Bon App├ętit


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I was so very excited about this dish, I went out and got my favorite brand of pasta – Cipriani Pasta I’ll admit that its more than you would ever expect to pay for dried pasta but this pasta tastes as though you just made it  and with its paper thin quality it just melts in your mouth. Part of what makes it so special is that there  are 7 eggs in every kilo of pasta, and the dough is passed through the machines at least 30 times (most commercial pasta gets worked once or twice). I should also add that the box is beautifully wrapped and the pasta is nestled in between sheets of rice paper to protect the fragile pasta.

But back to the dish, however you really should try this pasta. Overall the dish was good the sauce was rich and it was topped with just the right amount of Parmigiano-Reggiano cheese however it was not what I was expecting.  Will I make this again ? Probably not, there are too many recipes out there to try. Which reminds me a few years ago I received  an encyclopedia of Italian recipes so may dive in there for another ragu recipe.

I’m thinking the next Italian pasta dish will again feature Cipriani Pasta mixed in with some parmiagiano cheese, garlic and a heavy dose of black pepper with just enough olive oil to coat, can you tell that we had a glimpse of spring weather here in Paris today ?

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