MAFALDINE IN A CREAMY RICOTTA & SUN-DRIED TOMATO PESTO SAUCE
Pasta
Intermediate

MAFALDINE IN A CREAMY RICOTTA & SUN-DRIED TOMATO PESTO SAUCE

No-cook ricotta and sun-dried tomato pesto sauce with basil and pecorino; eat immediately.

"This is oh so good!" - Alexia

25 Minutes
Total Time
4
Servings
Intermediate
Level

Ingredients

  • 1 lb. Mafaldine Pasta
  • 1 lb. Whole Milk Ricotta Cheese
  • 1 (7 oz) Jar Sun-Dried Tomato Pesto
  • Red Chili Flakes (to taste)
  • Cracked Black Pepper (to taste)
  • 1 1/4 cups Freshly Grated Pecorino Romano Cheese (1 cup for sauce, 1/4 cup for topping)
  • 1/2 cup Chopped Fresh Basil
  • 3/4 cup Reserved Pasta Water
  • Sea Salt (to taste)

Instructions

1

Start the Pasta Water

Bring a large pot of salted water to a rapid boil for the pasta.

2

Cook the Pasta

Add the mafaldine pasta to the boiling water and cook until al dente. Reserve 3/4 cup of pasta water before draining.

3

Prepare the Ricotta Base

In a large bowl, add the ricotta cheese.

4

Add Pesto and Seasonings

Add 3 tablespoons of sun-dried tomato pesto, red chili flakes to taste, and cracked black pepper. Mix well.

5

Incorporate Pasta Water

Slowly pour in the reserved pasta water while mixing to create a creamy sauce consistency.

6

Combine Pasta and Sauce

Add the hot, drained pasta directly into the ricotta mixture. Toss to coat evenly.

7

Finish the Dish

Add 2 more tablespoons of sun-dried tomato pesto, fold in additional Pecorino Romano cheese, and fresh basil.

8

Serve Immediately

Plate the pasta, top with extra Pecorino Romano, and enjoy right away for the best texture and flavor.