I made ricotta! I’ve wanted to try it for ages, and it really was as easy as people say it is.
Easy and delicious.
It’s also at least twice as good as store-bought ricotta. It actually has flavor — imagine that! The texture is so much lighter and fluffier, too. I used this tutorial, which is a great intro for a cheesemaking novice. I think ricotta may be a stepping stone drug, since I totally want to try something else now. Maybe mozzarella?
In any case, I had to make something that would showcase my beautiful homemade ricotta, and the weather is just plain too hot for lasagna, so I threw together a lovely summer pasta with some of our Sun Gold tomatoes, olives, and parsley from the garden. Simple and delicious!
Yes, please.
It was also fabulous for lunch the next day. Nora gobbled down about as much of it as I did. Everything except the olives, that is; apparently they weren’t to her liking. That’s okay, she has years to cultivate a taste for them!
Rotini with Ricotta, Tomatoes, and Olives
1 lb rotini or other small pasta
1 recipe homemade ricotta
3 Tbs olive oil
3 cloves garlic, minced or pressed
2 Tbs Italian parsley, chopped
1/2 cup Kalamata olives, pitted and roughly chopped
zest of one lemon
Cook the pasta according to package directions. Drain and toss with the ricotta, olive oil, garlic, parsley and olives. Season to taste with salt and pepper.
I’ve got to try this as soon as I use up my ricotta. My family loves baked rigatoni – so it would be a gr,eat plan ce to try or the ricotta.
I think that would be fantastic! Please write about it if you do — I’d love to know how it turns out.
I really should do this. Looks fantastic, as does your pasta.
You should! It’s so easy it’s almost ridiculous.
The recipe sounds great, and very cool about making the ricotta!
Yeah, I was so surprised at how easy it was!
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