Ricotta, Arugula, Pine Nuts Penne Pasta
Ricotta, Arugula, Pine Nuts Penne Pasta. Pasta is the gift that keeps on giving. Recipes are just so much fun and everyone enjoys it.
As my son is still working on adapting to his new braces, pasta is one of the dishes that thus far is fairing pretty high on what he can eat list. Tonight’s dish is simple and savory. Ready in between 20 minutes from the time you put the pot of water on to boil to the time you are ready to sit down at the dining room table.
I especially loved cooking the pine nuts with the oil. The pine nuts release all their natural essence and infuse the oil. A perfect nutty balance. Do not, however, use a very heavy olive oil as the flavor will not transcend to the oil.
I personally enjoy whole milk ricotta, but skim will be the perfect substitute. Tubular pasta is the best as the sauce will fill the hole and you get to have more sauce to enjoy.
- 1 pound penne pasta
- 6 tablespoons olive oil
- ⅔ cup pine nuts
- 5 ounces arugula, roughly chopped
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 1½ cup whole milk ricotta
- ½ cup parmesan cheese