Angel Hair Pasta with Herbed Ricotta
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INGREDIENTS 8-ounces angel hair pasta
2 tablespoons olive oil
1/2 cup pine nuts
4-ounces mushrooms, sliced
2 cloves garlic, minced
1 cup Ricotta cheese
1 tablespoon fresh basil, chiffonade
2 tablespoons fresh parsley, chopped
Juice and zest of 1 lemon
Coarse salt and freshly ground black pepper
Grated Parmesan cheese, for servingBring a large pot of water to boil, add salt and pasta. Cook angel hair pasta until al dente.
Meanwhile, using a small sauté pan over medium heat, heat olive oil. Add pine nuts, garlic, and mushrooms. Sauté, stirring occasionally, until pine nuts are lightly browned and garlic and mushrooms are softened, about 5 minutes. Add garlic, and sauté until fragrant, about 1 minute, set aside.
Using a medium bowl, combine ricotta cheese with the basil, parsley, lemon juice and zest. Add pine nut mixture to the bowl, season with salt and pepper.
When pasta is done, drain well, add cheese mixture and toss well to combine. Serve with grated Parmesan cheese.
Makes 4 servings