Ricotta, Arugula, Pine Nuts Penne Pasta


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


Bring a large pot of salted boiling water to a full boil. Add the penne pasta and cook according to package instruction for al dente.
In a small skillet add the olive oil and warm over medium-low heat. Add the pine nuts and cook over medium-low until they become golden.
Reserve ½ cup of the boiling water of the pasta before draining. Drain the pasta and add them back to the pot. Add to it the pine nuts and the oil that they cooked into, the arugula, parsley, basil, ricotta and half of the parmesan cheese. Mix well until all the ricotta cheese is melted and the pasta well coated with the sauce.
Serve the pasta in warm dishes and sprinkle the remainder of the cheese over it.


Ricotta, Arugula, Pine Nuts Penne Pasta.  Pasta is the gift that keeps on giving. Recipes are just so much fun and everyone enjoys it. 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.

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.




Wednesday, August 26, 2020 - 1:57pm


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