Summer herbs, creamy ricotta, buttery pine nuts, a touch of garlic in our fresh Biancolilla combine for a luxurious summer pasta dish.
1/4 cup pine nuts
8 ounces orecchiette or campanelle (or similar short shape)
4 cloves of garlic, peeled and lightly crushed
3/4 cup loosely packed parsley, finely chopped (see note)
1/2 cup loosely packed basil, finely chopped (see note)
3/4 cup (170g) whole milk ricotta
1/4 cup (15g) finely grated pecorino romano
Heat a small pan over medium heat. Add pine nuts and toast for about two minutes, shaking pan regularly, until nuts are light golden. Remove nuts from pan and set aside.
Cook pasta per package instructions.
In a large skillet, heat 1/4 cup Olio Taibi Biancolilla Extra Virgin Olive Oil over medium high heat with garlic cloves. Toast garlic cloves until lightly brown on all sides. Discard garlic. Remove skillet from heat.
Add herbs to garlic-infused oil in skillet. Add cheeses and blend well.
Drain pasta and reserve pasta cooking water. Add pasta and pine nuts to skillet with herb and cheese mixture.
Toss pasta in herb and cheese mixture, adding pasta water as needed to create a glossy smooth sauce.
Finish with a generous drizzle of Olio Taibi Biancolilla Extra Virgin Olive Oil and serve immediately.
Measure herbs loosely packed as whole leaves, finely chop just prior to adding to oil to prevent discoloration.
If you do not have pine nuts, substitute sliced almonds. Toast in the same manner.