Penne with Herbed Ricotta


  • 2 tablespoons flat-leaf parsley
  • 1 ½ cups whole-milk ricotta
  • 2 tablespoons chives
  • 2 tablespoons basil
  • 1/3 cup extra-virgin olive oil
  • 1 teaspoon thyme
  • 1 pound penne

Stir together ricotta, herbs, oil, 1/4 teaspoon salt, and 1 teaspoon pepper in a large shallow serving bowl. Meanwhile, cook penne in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1 cup cooking water, then drain penne. Stir 1/4 cup cooking wat...

View full recipe at Epicurious


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